In Vivo Characterization and Evaluation of Probiotic Strains Isolated from Korean Traditional Fermented Foods for Industrial Applications

Dong-Geun Pa ,  k ,  Sun-Min Lee 외 3명

한국미생물학회 학술대회논문집

2022 .10

Safety Evaluation of Probiotics Strains Isolated from Korean Traditional Fermented Foods

Sun-Min Lee ,  Do-Hee You ,  Dong-Geun Pa 외 2명

한국미생물학회 학술대회논문집

2021 .08

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

Myeong Seon Ryu ,  Su Ji Jeong ,  Ji won Seo 외 2명

한국미생물학회 학술대회논문집

2019 .04

Isolation of Lactic Acid Bacteria from Korean Traditional Fermented Foods to Develop a Starter for Fermented Milk

Geon Jeong ,  Doo-sang Kim ,  Hee-Guk Byun

한국미생물학회 학술대회논문집

2015 .04

Characterization of Lactic Acid Bacteria Having Antibacterial and Potential Probiotics Activity Isolated from Traditional Fermented Foods

Hee Gun Yang ,  Gwang Su Ha ,  Myeong Seon Ryu 외 5명

한국미생물학회 학술대회논문집

2021 .08

Characterization of Various Fungi Isolated from Korean Traditional Meju for Taste Enhancement of Fermented Soybean Foods

So-Won Lee ,  Oh-Cheol Kim ,  Jiye Hyun 외 5명

한국미생물학회 학술대회논문집

2020 .10

Characterization of Halophilic Microorganisms Isolated from the Fermented Seafood

Hae Rang Lee ,  Ga Eul Jeong ,  Jae Seung Lim 외 9명

한국미생물학회 학술대회논문집

2021 .08

Screening and Identification of Bacillus Species Isolated from Traditional Fermented Foods as Potential Probiotics

Myeong Seon Ryu ,  Jeong Seon Eom ,  Hee-Jong Yang 외 3명

한국미생물학회 학술대회논문집

2017 .04

Safety Assessment Systems for Microbial Starters Derived from Fermented Foods

Heo Sojeong ,  Kim Tao ,  Na Hong-Eun 외 6명

Journal of Microbiology and Biotechnology

2022 .10

Metagenomic Analysis for Mapping Microbial Communities of Traditional Korean Fermented Foods

Byung-Yong Kim ,  Eun-Hye Kim ,  Kyoung-Hee Cho 외 1명

한국미생물학회 학술대회논문집

2017 .04

Genomic and Functional Characterization of Halotolerant Yeast Species from Korean Traditional Fermented Foods

Su Jin Yoo ,  Da Min Jeong ,  Byung Hee Chun 외 4명

한국미생물학회 학술대회논문집

2020 .10

Safety Assessment Systems for Microbial Starters Derived from Fermented Foods

Sojeong Heo ,  Seungeun Oh ,  Yu 외 4명

한국미생물학회 학술대회논문집

2022 .10

Inhibitory Effects of Novel Probiotic Bacillus Species from Traditional Fermented Foods against Infection by Pathogenic Bacteria

Jeong Seon Eom ,  Myeong Seon Ryu ,  Hee-Jong Yang 외 3명

한국미생물학회 학술대회논문집

2017 .04

Flavoring Properties of Bacterial and Yeast Strains Isolated from Korean Fermented Soybean Foods (Doenjang and Ganjang)

Yu Jin Pa ,  k ,  Byung Hee Chun 외 1명

한국미생물학회 학술대회논문집

2019 .04

Viral Community Depending on Geographical Origins of Fermented Vegetable Foods and Their Effect on Human Gut Microbiota

Mi-Ja Jung ,  Jin-Woo Bae

한국미생물학회 학술대회논문집

2019 .04

한국과 중국 미생물 발효차의 미생물 군집분석 및 비교

김병혁 ,  장종옥 ,  좌재호 외 8명

한국미생물·생명공학회지

2017 .01

발효차의 미생물 대사체 분석에 관한 연구

석원대

동아시아식생활학회지

2021 .04

Pan-Genomic Features of Enterococcus faecium Strains from Korean Soybean-Fermented Foods

Gwideuk Jin ,  Eun Bae Kim

한국미생물학회 학술대회논문집

2015 .04

Characterization of Acetic Acid Bacteria Strain SRCM102383 Isolated from a Fermented Vinegar

Su A Im ,  Su-Jin Shin ,  Ho Yeon Yang 외 5명

한국미생물학회 학술대회논문집

2019 .04

발효식품 추출물과 미생물을 활용한 참깨 종자전염성 병 방제

김용기 ,  홍성준 ,  심창기 외 7명

Research in Plant Disease(식물병연구)

2015 .12