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

Properties of Meju Fermented with Multiple Starters

조민정 ,  심재민 ,  이재용 외 4명

한국미생물·생명공학회지

2016 .01

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

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

Taxonomic Variations of Bacterial and Fungal Communities depending on Fermentation Temperature in Traditional Korean Fermented Soybean Food, Doenjang

Jo Eunhye ,  Lee Hyeyoung ,  Song Younshil 외 1명

Journal of Microbiology and Biotechnology

2024 .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

Characteristics of Aspergillus oryzae Strains Isolated from Meju and Analysis of Aflatoxin Reduction Effect during Fermentation of Meju

Sang-Cheol Jun ,  Yu Kyung Kim ,  Dong-Soon Oh 외 1명

한국미생물학회 학술대회논문집

2021 .08

The Mycobiota of Air Inside and Outside the Meju Fermentation Room and the Origin of Meju Fungi

Kim ,  Dae-Ho ,  Kim 외 7명

Mycobiology

2015 .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

Analysis of Mcrobial Communities and Mabolite Changes of Meju, a Traditional Korean Fermented Soybean Brick, during Fermentation

Hyung Min Kim ,  Byung Hee Chun ,  Che Ok Jeon

한국미생물학회 학술대회논문집

2020 .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

Genetic Diversity and Antibiotic Resistance of Enterococcus faecalis Isolates from Traditional Korean Fermented Soybean Foods

이종훈 ,  신동훈 ,  이빛나라 외 3명

Journal of Microbiology and Biotechnology

2017 .01

Pyrosequencing을 이용한 메주, 천일염, 된장의 곰팡이 군집 분석

이림기 ,  허소정 ,  정도원

한국미생물·생명공학회지

2019 .01

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

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

Comparison of Fermentative Characteristics between Meju, a Traditional Korean Fermented Soybean Brick, Inoculated with Leuconostoc mesenteroides and Bacillus velezensis during Fermentation

Dong Min Han ,  Byung Hee Chun ,  Hyung Min Kim 외 1명

한국미생물학회 학술대회논문집

2021 .08

Metabolite Profiling and Microbial Community of Traditional Meju Show Primary and Secondary Metabolite Differences Correlated with Antioxidant Activities

송다혜 ,  천병희 ,  이선민 외 3명

Journal of Microbiology and Biotechnology

2020 .01

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

Isolation and Characterization of the Fungi Strains that have High Activity of Enzyme for Taste Enhancement of Soy Sauce

Oh-Cheol Kim ,  So-Won Lee ,  Jiye Hyun 외 6명

한국미생물학회 학술대회논문집

2021 .08