In situ analysis of the bacterial community associated with the Korean salty fermented seafood jeotgal

김현준 ,  안유민 ,  박철희 외 1명

환경생물

2021 .12

Identification of Lactic Acid Bacteria in Galchi- and Myeolchi-Jeotgal by 16S rRNA Gene Sequencing, MALDI-TOF Mass Spectrometry, and PCR-DGGE

이윤주 ,  조영재 ,  김이슬 외 2명

Journal of Microbiology and Biotechnology

2018 .01

Comparison of PFGE, IS6110-RFLP, and 24-Locus MIRU-VNTR for Molecular Epidemiologic Typing of Mycobacterium tuberculosis Isolates with Known Epidemic Connections

전세미 ,  임나라 ,  박상희 외 2명

Journal of Microbiology and Biotechnology

2018 .01

Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated from Korean and Vietnamese Fermented Fish Products

Thi Thu-Thao Vo ,  박종현

Journal of Microbiology and Biotechnology

2019 .01

Application of Molecular Methods for the Identification of Acetic Acid Bacteria Isolated from Blueberries and Citrus Fruits

Liliana Mabel Ge ,  a ,  d 외 13명

한국미생물·생명공학회지

2020 .01

Transcriptomic Analysis of Staphylococcus equorum KM1031, Isolated from the High-salt Fermented Seafood Jeotgal, under Salt Stress

Sojeong Heo ,  Jong-Hoon Lee ,  Do-Won Jeong

한국미생물학회 학술대회논문집

2022 .10

16S rRNA Gene-based Microbial Community Analysis

Min-Soo Kim

한국미생물학회 학술대회논문집

2015 .04

Properties of Tetragenococcus halophilus Strains Isolated from Myeolchi (anchovy)-jeotgal

김정아 ,  Zhuang Yao ,  Venkatesh Pe 외 3명

한국미생물·생명공학회지

2018 .01

한국 발효 소스의 서양요리 적용에 대한 연구 : 고추장, 된장, 간장, 식초를 중심으로

김지형 ,  유은이

동아시아식생활학회지

2017 .04

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

Comparison of Microbial Community Profiling on Korean Salting Foods, Kimchi and Jeotgal, Using Next Generation Sequencing

Gwang Su Ha ,  Jin Won Kim ,  Su-Jin Shin 외 2명

한국미생물학회 학술대회논문집

2021 .08

Characterization of the Recombinant Glutamate Decarboxylase of Lactobacillus brevis G144 Isolated from Galchi Jeotgal, a Korean Salted and Fermented Seafood

김정아 ,  박지영 ,  김정환

한국미생물·생명공학회지

2021 .01

Characterization of Zygosaccharomyces rouxii Isolated from Fermented Food at Soy Sauce

Jeong-Ah Yoon ,  Myoung-Dong Kim

한국미생물학회 학술대회논문집

2019 .04

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

일본 소비자의 혁신성과 신제품 소스에 대한 소비 행동 분석

김수진 ,  유선영 ,  이민아 외 1명

대한지역사회영양학회지

2019 .10

Comparison of Dimension Reduction Methods for Sample Classification of 16S rRNA Microbial Community Data

Do Hyeon Kim ,  Keun Wan Pa ,  k

한국미생물학회 학술대회논문집

2022 .10

구멍갈파래(Ulva pertusa)에 서식하는 해양세균의 계통학적 다양성 및 군집구조 분석

최하리 ,  박소현 ,  김동휘 외 2명

생명과학회지

2016 .07

Variations in the Multiple Copies of Bacterial 16S rRNA Genes do not Affect Species Identification

Jae-Ho Shin

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