Stability of thiolated arsenicals from DMA^V under lab scale

Youn-Tae Kim ,  Hosub Lee ,  Seulki Jeong 외 3명

대한지질학회 학술대회

2015 .10

Anti-Obesity Effect of Kimchi with Starter Cultures in 3T3-L1 Cells

Hyun In-Kyung ,  Hong Sung Wook ,  Ma Min-Ji 외 3명

Journal of Microbiology and Biotechnology

2024 .01

In Vitro Characterization and Evaluation of Fermented Microorganisms Isolated from Korean Traditional Fermented Foods for Industrial Applications

Yun-Kyung Ki ,  You-Tae Kim ,  Joon-Gi Kwon 외 6명

한국미생물학회 학술대회논문집

2019 .04

Comparative Evaluation of Culture Media for Quantification of Lactic Acid Bacteria in Various Dairy Products

Kim Eiseul ,  Lee Shin-Young ,  Gwak Yoon-Soo 외 4명

한국미생물·생명공학회지

2023 .03

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

지속가능한 도시재생을 위한 청년건축가 리빙랩의 가치

양지원 ,  유해연

한국주거학회 학술대회논문집

2020 .11

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

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

Molecular Cloning, Protein Expression, and Regulatory Mechanisms of the Chitinase Gene from Spodoptera littoralis Nucleopolyhedrovirus

Yasse ,  No ,  han 외 6명

한국미생물·생명공학회지

2021 .09

Polyphasic Microbial Analysis of Traditional Korean Jeung-Pyun Sourdough Fermented with Makgeolli

임새봄 ,  Jagan Mohan Rao Tingi ,  ika 외 6명

Journal of Microbiology and Biotechnology

2017 .01

리빙랩을 통한 저층주거지의 주거서비스 변화 연구

김하영 ,  정지원 ,  유해연

한국주거학회 학술대회논문집

2022 .04

Antioxidative and Antiaging Activities and Component Analysis of Lespedeza cuneata G. Don Extracts Fermented with Lactobacillus pentosus

성준섭 ,  Song Hua Xuan ,  박소현 외 3명

Journal of Microbiology and Biotechnology

2017 .01

유산균 측정을 위한 형광측정법의 안전성 평가

채소정 ,  문송희 ,  김은정 외 1명

한국지역사회생활과학회지

2019 .08

[EXTREME LABS] 극한으로 밀어붙이다

캐서린 나이팅게일

BBC 사이언스

2022 .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

Korean Traditional Fermented Foods - A Potential Resource of Beneficial Microorganisms and Their Applications

Sub ,  amanian Dha ,  aneedha 외 2명

생명과학회지

2016 .04

가자미식해에서 분리한 Lactobacillus spp.의 항헬리코박터 활성 평가

배은영 ,  조기운 ,  정성근 외 2명

생명과학회지

2023 .03

블루베리 유산균 발효물을 첨가한 양갱의 제조 및 품질특성

양수진 ,  홍주헌

한국식품조리과학회지

2015 .01

LAB Growth was Promoted by Spices and the Selected LAB Exhibited Antioxidant Activity as well as Anti-inflammation Potential as Probiotics

Ji Hyun Kim ,  Min Jae Shin ,  Sae Hun Kim

한국미생물학회 학술대회논문집

2020 .10

Bioconversion Using Lactic Acid Bacteria: Ginsenosides, GABA, and Phenolic Compounds

이나경 ,  백현동

Journal of Microbiology and Biotechnology

2017 .01