Enhanced Functional Properties by Alcohol Fermentation and Autolysis of Spirulina

Gang-Min Heo ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2017 .10

Fortification of γ-aminobutyric acid in spirulina by fermentation using Lactobacillus plantarum

Ji Eun Koo ,  Woong Kyu Yoon ,  Gwang Seop Kim 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Optimization for the GABA Production in Aronia Fruit Fermented by Lactobacillus plantarum

Yong Seon Pa ,  k ,  Geun-Min Jang 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Fortification of GABA in Rice Base by Co-fermentation Using Saccharomyces cerevisiae and Lactobacillus plantarum

Ye Jin Moon ,  Jeong In Hwang ,  Su Hyun Kim 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Optimization of γ-Aminobutyric Acid (GABA) Production to Using Apple Pomace by Fermentation Using Lactobacillus plantarum

Gang-min Heo ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2016 .10

Preparation and Characterization of Garlic Fermented by Lactic Acid Bacteria

Doyoung Song ,  Do-Young Hwang ,  Kyung-Hee Pa 외 5명

한국식품영양과학회 학술대회발표집

2021 .10

Functional craft ale beer fortified with GABA-jujube fermented by Lactobacillus plantarum

Yu-Jeong An ,  Su-Jin Son ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2021 .10

녹각 추출액의 젖산발효를 통한 고농도 감마-아미노부티르산 생산 최적화

권순영 ,  이삼빈

한국식품과학회지

2018 .02

Co-production of γ-PGA and GABA in Dendropanax trifidus Fermented by Bacillus subtilis and Lactobacillus plantarum

Jae-Won Choi ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2015 .08

Acute and Subacute Toxicities of Crude Antifungal Compounds Produced by Lactobacillus Plantarum AF1 and Lactobacillus Plantarum HD1

Hae-Choon Chang ,  Sang-Bum Koh ,  Jae-Joon Lee

한국식품영양과학회 학술대회발표집

2015 .08

Enhanced Production of γ-Aminobutyric Acid (GABA) by Batch Fermentation of Lactobacillus brevis FBL-3

Yeong Seo Ji ,  In-Hye Pa ,  k 외 1명

한국식품영양과학회 학술대회발표집

2021 .10

오미자(Schizandra chinensis) 열매 추출물의 Lactobacillus plantarum 젖산발효를 통한 고농도 GABA 함유 발효음료 제조

이효선 ,  권순영 ,  이승욱 외 1명

Food Science and Preservation

2016 .06

비알콜 쌀막걸리의 젖산 발효 최적화를 통한 고농도 GABA 생산

최지연 ,  임종순 ,  이삼빈

Food Science and Preservation

2019 .04

Production of Novel Rice Beverage Fortified with GABA and Probiotic by Lactobacillus plantarum using Makgeolli

Ji-Yeon Choe ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2017 .10

Genotoxicological Safety Evaluation of Crude Antifungal Compounds Produced by Lactobacillus Plantarum AF1 and Lactobacillus Plantarum HD1

Hae-Choon Chang ,  Sang-Bum Koh ,  Jae-Joon Lee

한국식품영양과학회 학술대회발표집

2015 .08

Antioxidant Effects of Water and Ethanol Extracts from Lactobacillus plantarum-Fermented Oriental Medicine Materials

Eui Jeong Han ,  Hee Jin Han ,  Eun-Ji Shin 외 3명

한국식품영양과학회 학술대회발표집

2017 .10

다양한 유산균으로 제조한 발효마늘의 품질 특성

송도영 ,  황도영 ,  박경희 외 3명

Food Science and Preservation

2022 .04

Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages

Ba ,  Hoa Van ,  Seo 외 16명

한국축산식품학회지

2018 .01

Lactobacillus brevis-fermented GABA: Impact on behavioral and molecular responses in sleep disorder and stress models

Hyeon-Son Choi

한국식품영양과학회 학술대회발표집

2024 .10

Characteristics of Sugar Extract of Medicinal Plants Fermented with Lactobacillus plantarum DK119

Su-Yeon Bae ,  Sa-Woong Jung ,  Min-Kyung Pa 외 1명

한국식품영양과학회 학술대회발표집

2017 .10