Comparison of Characteristics among The Isolates from Soybean Pastes for The Mixed Starter Use of Meju

Seongeui Yoo ,  Jieon Pa ,  k 외 5명

한국식품영양과학회 학술대회발표집

2022 .10

Correlations of Sensory Evaluations and Volatile Compounds in Korean Soybean Pastes Using Electronic Nose Analysis

Hyeonjin Jeon ,  Sang Hoon Lee ,  Sangsook Kim 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

Optimization of Tyramine-Reducing Methods Based on the Previous Studies: Application to the Commercial Soybean-Pastes

Hyang-Rin Kang ,  Han-Joon Hwang

한국식품영양과학회 학술대회발표집

2017 .10

Isolation and Characterization of Probiotic Bacillus subtilis 1-1 Possessing L-Asparaginase Activity from Soybean Fermented Food

Hyeji Lim ,  Jina Choi ,  Huiyeong Seong 외 9명

한국식품영양과학회 학술대회발표집

2019 .10

바실러스 프로바이오틱스를 이용한 발효대두의 제조 및 생리활성

박홍진 ,  오현화 ,  정도연 외 1명

한국식품영양과학회지

2020 .01

Characterization of Bacillus subtilis having potential probiotics activity Isolated from Cheonggukjang pastes and Its Application

Myeong Seon Ryu ,  Su-Ji Jeong ,  Ji-Won Seo 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Isolation and Characterization of Bacillus sp. Having Potential Probiotics Activity Isolated from Traditional Soybean Fermented Foods

Myeong Seon Ryu ,  Su-Ji Jeong ,  Hee-Jong Yang 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Characteristic Analysis of Probiotics Isolated from Companion Animals

Sang-Won Lee

한국식품영양과학회 학술대회발표집

2016 .10

Characteristics of soybean sauce using Bacillus subtilis SY06 strain

Ju-Hee Heo ,  Myung-Lan Kim ,  Hyung-San Kim 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

The Quality Characteristics of Baby Food Prepared from Sweet Potato Pastes with 10 Different Korean Varieties

Joo ,  ee Lee ,  Chae Eun Lee 외 4명

한국식품영양과학회 학술대회발표집

2017 .10

Characteristics of a probiotic strain isolated from Korean traditional fermented food for using fish feed additives

Ga-Hyun Pa ,  k ,  Su-Jung Lee 외 5명

한국수산과학회 양식분과 학술대회

2022 .10

Determination of Toxic Heavy Metals in Korean Culinary Pastes from South Korea

Ga Hyun Lee ,  Yu Min Pa ,  k 외 5명

한국식품영양과학회 학술대회발표집

2016 .10

Effects of different Bacillus licheniformis and Bacillus subtilis ratios on nutrient digestibility, fecal microflora, and gas emissions of growing pigs

Yong Ju Kim ,  Sung Bo Cho ,  송민호 외 12명

한국축산학회지

2022 .03

Development of probiotic starter for soybean fermentation with flavor improving capacity

Nam Soo Han

한국식품영양과학회 학술대회발표집

2023 .10

Probiotic 미생물 검사에 사용되는 다양한 방법들에 대한 현황과 향후 전망

송광영

Journal of Dairy Science and Biotechnology

2016 .01

Development of Next-Generation Probiotics and Its Applications

Seung-Oh Seo

한국식품영양과학회 학술대회발표집

2022 .10

Microorganisms as Novel Probiotic Strains Isolated from Traditional Fermented Foods

Hae Choon Chang

한국식품영양과학회 학술대회발표집

2015 .08

Probiotic Assessment of Lactic Acid Bacteria Isolated Traditional Fermented Food

Eun-Ji Kim ,  Seung-Wha Jo ,  Do-Youn Jeong

한국식품영양과학회 학술대회발표집

2018 .10

Characterization of Bacillus subtilis SCGB 320 having Biogenic Amine Non-Producing and Potential Probiotic Activity Isolated from Deonjang, a Korean Traditional Fermented Food

Myeong Seon Ryu ,  Jeong Seon Eom ,  Hee-Jong Yang 외 4명

한국식품영양과학회 학술대회발표집

2016 .10

Analysis of Structural Conversion in the Kimchi Incorporated Various Starch Pastes During Fermentation

Duyun Jeong ,  Jinsol Song ,  Hyun-Jung Chung

한국식품영양과학회 학술대회발표집

2019 .10