Rice Bran Fermentation by Lactobacillus plantarum Hong KFCC 11556P to Enhance Production of Dihydroferulic Acid

Su Jin Byun ,  Tae Wan Kim ,  Gi Eun Jo 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Production of Gamma-Amminobutyric Acid by Fed-Batch Culture of Lactobacillus plantarum KFCC 11556P Isolated from Kimchi

Su-Jin Byun ,  Woo-Tae Song ,  Min-A Kim 외 1명

한국식품영양과학회 학술대회발표집

2021 .10

Effect of Fermented Rice Bran Powder by Lactobacillus plantarum EM on Cholesterol-Lowering in Hypercholesterolemic Mice

Sihoon Pa ,  k ,  Hae-Choon Chang 외 1명

한국식품영양과학회 학술대회발표집

2020 .10

Preparation and Characterization of Garlic Fermented by Lactic Acid Bacteria

Doyoung Song ,  Do-Young Hwang ,  Kyung-Hee Pa 외 5명

한국식품영양과학회 학술대회발표집

2021 .10

Fortification of GABA in Rice Base by Co-fermentation Using Saccharomyces cerevisiae and Lactobacillus plantarum

Ye Jin Moon ,  Jeong In Hwang ,  Su Hyun Kim 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Acute and Subacute Toxicities of Crude Antifungal Compounds Produced by Lactobacillus Plantarum AF1 and Lactobacillus Plantarum HD1

Hae-Choon Chang ,  Sang-Bum Koh ,  Jae-Joon Lee

한국식품영양과학회 학술대회발표집

2015 .08

Efficient secretory expression of gene encoding a broad pH-stable maltose-forming amylase from Lactobacillus plantarum S21 in food-grade lactobacilli host

Kanpiengjai ,  Apinun ,  Lumyong 외 13명

Applied Biological Chemistry

2015 .01

Enhanced Physical and Functional Properties of Old Pumpkin by Co-Fermentation using Bacillus subtilis and Lactobacillus plantarum

Young-Cheol Song ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2015 .08

Genotoxicological Safety Evaluation of Crude Antifungal Compounds Produced by Lactobacillus Plantarum AF1 and Lactobacillus Plantarum HD1

Hae-Choon Chang ,  Sang-Bum Koh ,  Jae-Joon Lee

한국식품영양과학회 학술대회발표집

2015 .08

Lactobacillus plantarum KCB001을 이용한 발아대두 동충하초의 고상발효 공정 최적화

조희수 ,  이설희 ,  박영서

산업식품공학

2018 .01

Fortification of γ-aminobutyric acid in spirulina by fermentation using Lactobacillus plantarum

Ji Eun Koo ,  Woong Kyu Yoon ,  Gwang Seop Kim 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Optimizing Medium Components for the Maximum Growth of Lactobacillus plantarum JNU 2116 Using Response Surface Methodology

Yoo ,  Heeseop ,  Rheem 외 5명

한국축산식품학회지

2018 .01

다양한 유산균으로 제조한 발효마늘의 품질 특성

송도영 ,  황도영 ,  박경희 외 3명

Food Science and Preservation

2022 .04

Effects of extrusion of rice bran on performance and phosphorous bioavailability in broiler chickens

Mohammad Reza Rezvani ,  Masoud A ,  ab 외 8명

한국축산학회지

2015 .01

Optimization of pilot scale fermentor fedbatch culture conditions using food-grade ingredients of Saccharomyces boulardii KFCC11826P

Jun-Tae Kim ,  Sung-Ho Cho ,  Do-Youn Jeong

한국식품영양과학회 학술대회발표집

2021 .10

Optimization of γ-Aminobutyric Acid (GABA) Production to Using Apple Pomace by Fermentation Using Lactobacillus plantarum

Gang-min Heo ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2016 .10

Physiological Characteristics and Anti-obesity Effect of Lactobacillus plantarum K10

Kim ,  Seulki ,  Huang 외 8명

한국축산식품학회지

2018 .01

Lactobacillus plantarum CK10을 이용한 초콜릿 발효 산물의 항산화 활성 및 성분 분석

강혜림 ,  고소예 ,  류지연 외 6명

Food Science and Preservation

2016 .08

Development and characteristics of layered energy bar with pre-treated rice bran

Bit-Ha-Neul Choi ,  Hyo-Bin Pa ,  k 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Rice bran fermentation by lactic acid bacteria to enhance antioxidant activities and increase the ferulic acid, ρ-coumaric acid, and γ-oryzanol content

Le ,  Bao ,  Anh 외 7명

Journal of applied biological chemistry

2019 .01