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

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

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

Community Structure and Genomic Features of Undesirable White Colony-forming Yeasts on Fermented Vegetables

Joon Yong Kim ,  Juseok Kim ,  Hye Seon Song 외 3명

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 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

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

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

Gwideuk Jin ,  Eun Bae Kim

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

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

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

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

Investigation of Secondary Metabolites Compounds Produced from Halotolerant Bacteria and Their Applications

Yeonjae Yoo ,  Sunlul Kwon ,  Chul-Hwan Kim 외 3명

한국미생물학회 학술대회논문집

2022 .10

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

Genomics Analysis and Functional Characterization of Debaryomyces hansenii Isolated from Korean Soybean Fermented Food

Da Min Jeong ,  Su Jin Yoo ,  Min-Seung Jeon 외 5명

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

Functional Genomics Approaches to Understand Dandruff-associated Malassezia Yeast

Won Hee Jung

한국미생물학회 학술대회논문집

2017 .04

Development of Analysis Method for Marker Compound in General Foods for Functional Labeling System

Yoo Jae Myeong ,  Kim Young Kyoung ,  Ryu Na Hee 외 2명

한국분석과학회 학술대회

2022 .11

Identification and Characterization of Yeasts Isolated from Korean Nuruk

Kyung-youn Hong ,  Seung-Beom Hong ,  Soon-Wo Kwon 외 2명

한국미생물학회 학술대회논문집

2017 .04