Chemical Characterization of Oligosaccharides in Fermented Soybean Paste, Doenjang and Soy sauce, Ganjang

이혜영

한국분석과학회 학술대회

2019 .11

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

Screening and Characterization of Bacillus Strains as Potential Starter Cultures for the Fermentation of Doenjang, a Korean Fermented Soybean Paste

Byung Hee Chun ,  Ji Young Jung ,  Che Ok Jeon

한국미생물학회 학술대회논문집

2015 .04

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

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

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

Dynamics of Microbial Communities and Metabolites of Doenjang, a Traditional Korean Fermented Soybean Paste, during Fermentation

Dong Min Han ,  Byung Hee Chun ,  Che Ok Jeon

한국미생물학회 학술대회논문집

2020 .10

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

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

Gwideuk Jin ,  Eun Bae Kim

한국미생물학회 학술대회논문집

2015 .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

지역별 재래식 간장과 시판 개량식 간장의 품질특성 분석

김슬기 ,  박선영 ,  홍상필 외 1명

한국식품조리과학회지

2017 .01

지역별 전통된장과 개량된장의 품질특성

박선영 ,  김슬기 ,  홍상필 외 1명

한국식품조리과학회지

2016 .01

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

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

Antihypertensive effect of Ganjang (traditional Korean soy sauce) on Sprague-Dawley Rats

Eun-Gyung Mun ,  Hee-Sook Sohn ,  Mi-Sun Kim 외 1명

Nutrition Research and Practice

2017 .10

Antihypertensive effect of Ganjang (traditional Korean soy sauce) on Sprague-Dawley Rats

Eun-Gyung Mun ,  Hee-Sook Sohn ,  Mi-Sun Kim 외 1명

Nutrition Research and Practice

2017 .10

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

Comparison of Microbial Community Using Traditional Fermented Doenjang and Gochujang Products Produced in Korea

Su A Im ,  Gwangsu Ha ,  Su-Jin Shin 외 3명

한국미생물학회 학술대회논문집

2020 .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