Anti-inflammatory Effects of Lactobacillus fermentum PL9988 and Its Characteristics as Probiotics

Jennife ,  Paek ,  Yeonhee Lee

한국미생물학회 학술대회논문집

2021 .08

Strain Selection and Optimization of Mixed Culture Conditions for Lactobacillus pentosus K1-23 with Antibacterial Activity and Aureobasidium pullulans NRRL 58012 Producing Immune-Enhancing β-Glucan

Ashokkuma ,  Seka ,  김명진 외 2명

Journal of Microbiology and Biotechnology

2018 .01

Starter Cultures for Kimchi Fermentation

Tae-Woon Kim

한국미생물학회 학술대회논문집

2015 .04

Geographical origin of garlic and onion using multiple isotopes

Seunghyun Choi ,  Yeon-Sik Bong ,  Hyungsuk Kim 외 1명

한국분석과학회 학술대회

2017 .11

Development of Leuconostoc mesenteroides EFEL Strain-specific Barcodes PCR and Its Application for Rapid and Accurate Identification and Quantification in Kimchi

Seul-Ah Kim ,  Nam Soo Han

한국미생물학회 학술대회논문집

2020 .10

Are Beneficial Health Effects of Leuconostoc sp. Enough for Development of Probiotic Starter?

Nam Soo Han

한국미생물학회 학술대회논문집

2015 .04

Improvement in the Quality of Kimchi by Fermentation with Leuconostoc mesenteroides ATCC 8293 as Starter Culture

Li Ling ,  Yan Yu ,  Ding Weiqi 외 2명

한국미생물·생명공학회지

2020 .01

Suitability of Lactobacillus plantarum SPC-SNU 72-2 as a Probiotic Starter for Sourdough Fermentation

박다민 ,  배재한 ,  김민수 외 7명

Journal of Microbiology and Biotechnology

2019 .01

Development and Metabolite Profiling of Elephant Garlic Vinegar

김정원 ,  정덕열 ,  이영숙 외 6명

Journal of Microbiology and Biotechnology

2018 .01

Starter Cultures for Kimchi Fermentation

이모은 ,  장자영 ,  이종희 외 3명

Journal of Microbiology and Biotechnology

2015 .01

Headspace GC-MS analysis of volatile compounds in black garlic with different heat treatments

장한별 ,  김정권

한국분석과학회 학술대회

2021 .05

Complete genome sequence of probiotic Lactobacillus plantarum IDCC3501 isolated from kimchi

Tae-Yoon Kim ,  Young-Hoo Kim ,  Jin Seok Moon 외 2명

미생물학회지

2019 .12

Characterization of Lactobacillus salivarius Strain Isolated from Piglet Feces for Probiotic Uses

Gwi-Deuk Jin ,  Jongbin Pa ,  k 외 1명

한국미생물학회 학술대회논문집

2016 .04

Some Properties and Microbial Community Changes of Gul (Oyster) Jeotgal during Fermentation

김정아 ,  Zhuang Yao ,  김현진 외 1명

한국미생물·생명공학회지

2019 .01

열처리방법에 따른 한지형 및 난지형 마늘의 영양성분 변화

이주혜 ,  이지윤 ,  황진봉 외 7명

한국식품조리과학회지

2016 .01

Enhancement of Skin Antioxidant and Anti-Inflammatory Potentials of Agastache rugosa Leaf Extract by Probiotic Bacterial Fermentation in Human Epidermal Keratinocytes

임혜원 ,  이윤진 ,  황옥화 외 4명

한국미생물·생명공학회지

2017 .01

Harnessing Combinatorial Approaches for Producing Food Materials through Microbial Fermentation

Hyo Jin Kim

한국미생물학회 학술대회논문집

2015 .04

Validation of Screening Method for Personalized Probiotics Using Intestinal Environmental Simulation Fermentation

Ji Eun Kim ,  Jae Hyuk Chung ,  Ik Hoon Oh 외 2명

한국미생물학회 학술대회논문집

2022 .10

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

Identification of Imidazole Propionate Producing Lactobacillus Bacteria in the Human Gut

Mah ,  ukh Butt ,  Kyung Hyun Kim 외 1명

한국미생물학회 학술대회논문집

2022 .10