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Correction to: Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods

Food science and biotechnology, 2023-10, Vol.32 (11), p.1611-1611

2023

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Two genes involved in clindamycin resistance of Bacillus licheniformis and Bacillus paralicheniformis identified by comparative genomic analysis

PloS one, 2020-04, Vol.15 (4), p.e0231274-e0231274

2020

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Bacterial Community of Breast Milk in Breastfeeding Women Using Culture-Dependent and Culture-Independent Approaches

Journal of Microbiology and Biotechnology, 2024, 34(10), , pp.2005-2011

2024

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Correction to: Bacterial diversity of baechu-kimchi with seafood based on culture‑independent investigations

Food science and biotechnology, 2024-09, Vol.33 (12), p.2901-2901

2024

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Genomic insights into Staphylococcus equorum KS1039 as a potential starter culture for the fermentation of high-salt foods

BMC genomics, 2018-02, Vol.19 (1), p.136-9, Article 136

2018

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Evolution and Competitive Struggles of Lactiplantibacillus plantarum under Different Oxygen Contents

International journal of molecular sciences, 2024-08, Vol.25 (16), p.8861

2024

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Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods

Food Science and Biotechnology, 2020, 29(8), , pp.1023-1035

2020

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The addition of jogi, Micropogonias undulates, affects amino acid content in kimchi fermentation

PloS one, 2024-04, Vol.19 (4), p.e0300249-e0300249

2024

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Novel Strain Leuconostoc lactis DMLL10 from Traditional Korean Fermented Kimchi as a Starter Candidate for Fermented Foods

Journal of Microbiology and Biotechnology, 2023, 33(12), , pp.1625-1634

2023

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Genomic insights into the virulence and salt tolerance of Staphylococcus equorum

Scientific reports, 2017-07, Vol.7 (1), p.5383-11, Article 5383

2017

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Transfer of a mobile Staphylococcus saprophyticus plasmid isolated from fermented seafood that confers tetracycline resistance

PloS one, 2019-02, Vol.14 (2), p.e0213289-e0213289

2019

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Comparison of four multilocus sequence typing schemes and amino acid biosynthesis based on genomic analysis of Bacillus subtilis

PloS one, 2023-02, Vol.18 (2), p.e0282092-e0282092

2023

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Transcriptomic analysis of Staphylococcus equorum KM1031 from the high-salt fermented seafood jeotgal under chloramphenicol, erythromycin and lincomycin stresses

Scientific reports, 2022-09, Vol.12 (1), p.15541-15541, Article 15541

2022

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Bacterial diversity of baechu-kimchi with seafood based on culture-independent investigations

Food Science and Biotechnology, 2024, 33(7), , pp.1661-1670

2024

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Kinetically controlled Ag-coordinated chiral supramolecular polymerization accompanying a helical inversion

Chemical science (Cambridge), 2020, Vol.11 (3), p.721-73

2020

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Staphylococcus equorum plasmid pKS1030-3 encodes auxiliary biofilm formation and trans-acting gene mobilization systems

Scientific reports, 2023-07, Vol.13 (1), p.11108-11108, Article 11108

2023

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Culture-dependent and -independent investigations of bacterial migration into doenjang from its components meju and solar salt

PloS one, 2020-10, Vol.15 (10), p.e0239971

2020

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Bacterial community of kimchi added with seafood based on culture-dependent investigations

Heliyon, 2024-07, Vol.10 (13), p.e34153, Article e34153

2024

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Bacterial Community of Galchi-Baechu Kimchi Based on Culture-Dependent and - Independent Investigation and Selection of Starter Candidates

Journal of Microbiology and Biotechnology, 2022, 32(3), , pp.341-347

2022

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Functional Annotation Genome Unravels Potential Probiotic Bacillus velezensis Strain KMU01 from Traditional Korean Fermented Kimchi

Foods, 2021-03, Vol.10 (3), p.563

2021

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Safety Assessment Systems for Microbial Starters Derived from Fermented Foods

Journal of microbiology and biotechnology, 2022-10, Vol.32 (10), p.1219-1225

2022

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Discrimination of Bacillus subtilis from Other Bacillus Species Using Specific Oligonucleotide Primers for the Pyruvate Carboxylase and Shikimate Dehydrogenase Genes

Journal of microbiology and biotechnology, 2022-08, Vol.32 (8), p.1011-1016

2022

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Discrimination of Bacillus subtilis from Other Bacillus Species Using Specific Oligonucleotide Primers for the Pyruvate Carboxylase and Shikimate Dehydrogenase Genes

Journal of Microbiology and Biotechnology, 2022, 32(8), , pp.1011-1016

2022

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Genomic Insight into the Salt Tolerance of Enterococcus faecium, Enterococcus faecalis and Tetragenococcus halophilus

Journal of microbiology and biotechnology, 2019-10, Vol.29 (10), p.1591-1602

2019

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Current status of the novel food ingredient safety evaluation system

Food Science and Biotechnology, 2024, 33(1), , pp.1-11

2024

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Correction to: Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods

Two genes involved in clindamycin resistance of Bacillus licheniformis and Bacillus paralicheniformis identified by comparative genomic analysis

Bacterial Community of Breast Milk in Breastfeeding Women Using Culture-Dependent and Culture-Independent Approaches

Correction to: Bacterial diversity of baechu-kimchi with seafood based on culture‑independent investigations

Genomic insights into Staphylococcus equorum KS1039 as a potential starter culture for the fermentation of high-salt foods

Evolution and Competitive Struggles of Lactiplantibacillus plantarum under Different Oxygen Contents

Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods

The addition of jogi, Micropogonias undulates, affects amino acid content in kimchi fermentation

Novel Strain Leuconostoc lactis DMLL10 from Traditional Korean Fermented Kimchi as a Starter Candidate for Fermented Foods

Genomic insights into the virulence and salt tolerance of Staphylococcus equorum

Transfer of a mobile Staphylococcus saprophyticus plasmid isolated from fermented seafood that confers tetracycline resistance

Comparison of four multilocus sequence typing schemes and amino acid biosynthesis based on genomic analysis of Bacillus subtilis

Transcriptomic analysis of Staphylococcus equorum KM1031 from the high-salt fermented seafood jeotgal under chloramphenicol, erythromycin and lincomycin stresses

Bacterial diversity of baechu-kimchi with seafood based on culture-independent investigations

Kinetically controlled Ag-coordinated chiral supramolecular polymerization accompanying a helical inversion

Staphylococcus equorum plasmid pKS1030-3 encodes auxiliary biofilm formation and trans-acting gene mobilization systems

Culture-dependent and -independent investigations of bacterial migration into doenjang from its components meju and solar salt

Bacterial community of kimchi added with seafood based on culture-dependent investigations

Bacterial Community of Galchi-Baechu Kimchi Based on Culture-Dependent and - Independent Investigation and Selection of Starter Candidates

Functional Annotation Genome Unravels Potential Probiotic Bacillus velezensis Strain KMU01 from Traditional Korean Fermented Kimchi

Safety Assessment Systems for Microbial Starters Derived from Fermented Foods

Discrimination of Bacillus subtilis from Other Bacillus Species Using Specific Oligonucleotide Primers for the Pyruvate Carboxylase and Shikimate Dehydrogenase Genes

Discrimination of Bacillus subtilis from Other Bacillus Species Using Specific Oligonucleotide Primers for the Pyruvate Carboxylase and Shikimate Dehydrogenase Genes

Genomic Insight into the Salt Tolerance of Enterococcus faecium, Enterococcus faecalis and Tetragenococcus halophilus

Current status of the novel food ingredient safety evaluation system

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