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Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation

Journal of food science, 2015-09, Vol.80 (9), p.M2005-M2014

2015

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Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation

Food microbiology, 2015-10, Vol.51, p.171-178

2015

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Probiotic Properties of Pediococcus pentosaceus JBCC 106 and Its Lactic Acid Fermentation on Broccoli Juice

Microorganisms (Basel), 2023-07, Vol.11 (8), p.1920

2023

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Probiotic properties of Lactobacillus strains with high cinnamoyl esterase activity isolated from jeot-gal, a high-salt fermented seafood

Annals of microbiology, 2019-04, Vol.69 (4), p.407-417

2019

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Biodegradation of Crude Oil by Individual Bacterial Strains and a Mixed Bacterial Consortium Isolated from Hydrocarbon Contaminated Areas

Clean : soil, air, water, 2008-01, Vol.36 (1), p.92-96

2008

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Isolation of Latilactobacillus curvatus with Enhanced Nitric Oxide Synthesis from Korean Traditional Fermented Food and Investigation of Its Probiotic Properties

Microorganisms (Basel), 2023-09, Vol.11 (9), p.2285

2023

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Microbial community, and biochemical and physiological properties of Korean traditional black raspberry (Robus coreanus Miquel) vinegar

Journal of the science of food and agriculture, 2016-08, Vol.96 (11), p.3723-3730

2016

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Isolation and molecular identification for autochthonous starter Saccharomyces cerevisiae with low biogenic amine synthesis for black raspberry (Rubus coreanus Miquel) wine fermentation

The Journal of General and Applied Microbiology, 2019, Vol.65(4), pp.188-196

2019

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Microbial Diversity and Volatile Flavor Changes during Gayangju Fermentation, a Traditional Korean House Rice Wine

Foods, 2022-08, Vol.11 (17), p.2604

2022

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Probiotic Properties of Lactic Acid Bacteria with High Conjugated Linoleic Acid Converting Activity Isolated from Jeot-Gal , High-Salt Fermented Seafood

Microorganisms (Basel), 2021-10, Vol.9 (11), p.2247

2021

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Application of indigenous Saccharomyces cerevisiae to improve the black raspberry (Rubus coreanus Miquel) vinegar fermentation process and its microbiological and physicochemical analysis

Food Science and Biotechnology, 2019, 28(2), , pp.481-489

2019

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Evaluation of Probiotic Properties of Pediococcus acidilactici M76 Producing Functional Exopolysaccharides and Its Lactic Acid Fermentation of Black Raspberry Extract

Microorganisms (Basel), 2021-06, Vol.9 (7), p.1364

2021

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Lipid-lowering effects of Pediococcus acidilactici M76 isolated from Korean traditional makgeolli in high fat diet-induced obese mice

Nutrients, 2014-03, Vol.6 (3), p.1016-1028

2014

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Diastereoselective synthesis of l-threo-3,4-dihydroxyphenylserine by low-specific l-threonine aldolase mutants

Biotechnology letters, 2010-01, Vol.32 (1), p.143-149

2010

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Molecular Identification of Economically Motivated Adulteration of Red Pepper Powder by Species-Specific PCR of Nuclear rDNA-ITS Regions in Garlic and Onion

Food analytical methods, 2016-12, Vol.9 (12), p.3287-3297

2016

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Physicochemical properties, antioxidant activity and inhibition of α‐glucosidase of a novel fermented pepper (Capsiccum annuum L.) leaves‐based vinegar

International journal of food science & technology, 2014-11, Vol.49 (11), p.2491-2498

2014

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Oral administration of lactobacilli isolated from Jeotgal, a salted fermented seafood, inhibits the development of 2,4-dinitrofluorobenzene-induced atopic dermatitis in mice

Experimental and therapeutic medicine, 2017-07, Vol.14 (1), p.635-641

2017

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Identification of novel non-metal haloperoxidases from the marine metagenome

Journal of Microbiology and Biotechnology, 2014, 24(6), , pp.835-842

2014

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Cloning and functional analysis of alkB genes in Alcanivorax borkumensis SK2

Environmental microbiology, 2004-03, Vol.6 (3), p.191-197

2004

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Cooperative Effect of Two Surface Amino Acid Mutations (Q252L and E170K) in Glucose Dehydrogenase from Bacillus megaterium IWG3 on Stabilization of Its Oligomeric State

Applied and Environmental Microbiology, 2005-06, Vol.71 (6), p.3285-3293

2005

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Exopolysaccharide produced by Bacillus licheniformis strains isolated from Kimchi

The Journal of General and Applied Microbiology, 2011, Vol.57(3), pp.169-175

2011

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Optimal production of exopolysaccharide by Bacillus licheniformis KS-17 isolated from kimchi

Food Science and Biotechnology, 2013, 22(2), , pp.417-423

2013

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Molecular cloning, purification, and characterization of a novel thermostable cinnamoyl esterase from Lactobacillus helveticus KCCM 11223

Preparative biochemistry & biotechnology, 2017-05, Vol.47 (5), p.496-504

2017

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Properties of recombinant novel cinnamoyl esterase from Lactobacillus acidophilus F46 isolated from human intestinal bacterium

Journal of molecular catalysis. B, Enzymatic, 2015-06, Vol.116, p.9-15

2015

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Preparation of High GABA-Enriched Yeast Extract by Non-Saccharomyces Yeasts Isolated from Korean Traditional Fermented Soybean Product

Microbiology and biotechnology letters, 2021-09, Vol.49 (3), p.320-328

2021

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Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation

Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation

Probiotic Properties of Pediococcus pentosaceus JBCC 106 and Its Lactic Acid Fermentation on Broccoli Juice

Probiotic properties of Lactobacillus strains with high cinnamoyl esterase activity isolated from jeot-gal, a high-salt fermented seafood

Biodegradation of Crude Oil by Individual Bacterial Strains and a Mixed Bacterial Consortium Isolated from Hydrocarbon Contaminated Areas

Isolation of Latilactobacillus curvatus with Enhanced Nitric Oxide Synthesis from Korean Traditional Fermented Food and Investigation of Its Probiotic Properties

Microbial community, and biochemical and physiological properties of Korean traditional black raspberry (Robus coreanus Miquel) vinegar

Isolation and molecular identification for autochthonous starter Saccharomyces cerevisiae with low biogenic amine synthesis for black raspberry (Rubus coreanus Miquel) wine fermentation

Microbial Diversity and Volatile Flavor Changes during Gayangju Fermentation, a Traditional Korean House Rice Wine

Probiotic Properties of Lactic Acid Bacteria with High Conjugated Linoleic Acid Converting Activity Isolated from Jeot-Gal , High-Salt Fermented Seafood

Application of indigenous Saccharomyces cerevisiae to improve the black raspberry (Rubus coreanus Miquel) vinegar fermentation process and its microbiological and physicochemical analysis

Evaluation of Probiotic Properties of Pediococcus acidilactici M76 Producing Functional Exopolysaccharides and Its Lactic Acid Fermentation of Black Raspberry Extract

Lipid-lowering effects of Pediococcus acidilactici M76 isolated from Korean traditional makgeolli in high fat diet-induced obese mice

Diastereoselective synthesis of l-threo-3,4-dihydroxyphenylserine by low-specific l-threonine aldolase mutants

Molecular Identification of Economically Motivated Adulteration of Red Pepper Powder by Species-Specific PCR of Nuclear rDNA-ITS Regions in Garlic and Onion

Physicochemical properties, antioxidant activity and inhibition of α‐glucosidase of a novel fermented pepper (Capsiccum annuum L.) leaves‐based vinegar

Oral administration of lactobacilli isolated from Jeotgal, a salted fermented seafood, inhibits the development of 2,4-dinitrofluorobenzene-induced atopic dermatitis in mice

Identification of novel non-metal haloperoxidases from the marine metagenome

Cloning and functional analysis of alkB genes in Alcanivorax borkumensis SK2

Cooperative Effect of Two Surface Amino Acid Mutations (Q252L and E170K) in Glucose Dehydrogenase from Bacillus megaterium IWG3 on Stabilization of Its Oligomeric State

Exopolysaccharide produced by Bacillus licheniformis strains isolated from Kimchi

Optimal production of exopolysaccharide by Bacillus licheniformis KS-17 isolated from kimchi

Molecular cloning, purification, and characterization of a novel thermostable cinnamoyl esterase from Lactobacillus helveticus KCCM 11223

Properties of recombinant novel cinnamoyl esterase from Lactobacillus acidophilus F46 isolated from human intestinal bacterium

Preparation of High GABA-Enriched Yeast Extract by Non-Saccharomyces Yeasts Isolated from Korean Traditional Fermented Soybean Product

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