Primary Sample Tracking by Using Microbial Profiling of Next Generation Sequencing

So Lip Lee ,  Hee Sang You ,  Song Hee Lee 외 4명

한국미생물학회 학술대회논문집

2021 .08

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

김현준 ,  안유민 ,  박철희 외 1명

환경생물

2021 .12

Microbial Community Analysis Using MinION Sequencing of Home-made Kimchi in Korea

Hwa Yong An ,  Chi Hwan Kim ,  So Yeon Kang 외 1명

한국미생물학회 학술대회논문집

2022 .10

Effects of p-coumaric acid on microRNA expression profiles in SNU-16 human gastric cancer cells

Mi Gyeong Jang ,  Hee Chul Ko ,  Se‑Jae Kim

Genes & Genomics

2020 .01

A newly developed capture-based sequencing panel for genomic assay of lung cancer

Sun‑Wha Im ,  Jeesoo Chae ,  Se Song Jang 외 11명

Genes & Genomics

2020 .01

Changes in Microbial Community during Kimchi Fermentation Process by Carbon Dioxide Treatment

Seung Woo Ahn ,  Se Hee Lee ,  Che Ok Jeon 외 1명

한국미생물학회 학술대회논문집

2019 .04

Changes in Microbial Community during Kimchi Fermentation Process by Carbon Dioxide Treatment

Seung Woo Ahn ,  Se Hee Lee ,  Che Ok Jeon 외 1명

한국미생물학회 학술대회논문집

2019 .04

Microbial Niches in Raw Ingredients Determine Microbial Community Assembly during Kimchi Fermentation

Hye Seon Song ,  Tae Woong Whon ,  Se Hee Lee 외 2명

한국미생물학회 학술대회논문집

2020 .10

Study of Microbial Community Profiling on Livestock Feces, Swine and Cow Using Next Generation Sequencing

Su-Jin Shin ,  Gwangsu Ha ,  JinWon Kim 외 2명

한국미생물학회 학술대회논문집

2021 .08

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

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

인천지역 고등학생들의 김치에 대한 인지 및 선호도에 관한 연구

김복순 ,  강근옥

한국식품조리과학회지

2017 .01

한국 거주 중국인을 대상으로 한 한국 김치에 대한 정성적 기호도 조사

이미애 ,  최윤정 ,  김미나

동아시아식생활학회지

2017 .04

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

김정아 ,  Zhuang Yao ,  Venkatesh Pe 외 3명

한국미생물·생명공학회지

2018 .01

Safety Assessment Systems for Microbial Starters Derived from Fermented Foods

Sojeong Heo ,  Seungeun Oh ,  Yu 외 4명

한국미생물학회 학술대회논문집

2022 .10

The Comparison of Characteristics of Soil Microbial Community at 4 Districts in Korea

YangYeol Oh ,  Gye ,  yeong Bak 외 3명

한국미생물학회 학술대회논문집

2019 .04

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

Disinfection of microorganisms using underwater plasma in salt water for Kimchi production

Eun Jeong HONG ,  Jung Hyun LIM ,  Yong Seong BYEON 외 2명

한국진공학회 학술발표회초록집

2016 .08

Genomic and Metabolic Features of Kimchi Lactic Acid Bacteria during Kimchi Fermentation

Byung Hee Chun ,  Kyung Hyun Kim ,  Sang Eun Jeong 외 1명

한국미생물학회 학술대회논문집

2018 .04