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Bacillus strains as human probiotics: characterization, safety, microbiome, and probiotic carrier

Food Science and Biotechnology, 2019, 28(5), , pp.1297-1305

2019

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Neuroprotective effects of hydroponic ginseng fermented by Lactococcus lactis KC24 in oxidatively stressed SH‐SY5Y cells

Journal of the science of food and agriculture, 2023-07, Vol.103 (9), p.4413-4420

2023

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Antibacterial and anticavity activity of probiotic Lactobacillus plantarum 200661 isolated from fermented foods against Streptococcus mutans

Food science & technology, 2020-01, Vol.118, p.108840, Article 108840

2020

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Bioconversion Using Lactic Acid Bacteria: Ginsenosides, GABA, and Phenolic Compounds

Journal of Microbiology and Biotechnology, 2017, 27(5), , pp.869-877

2017

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The inhibitory effect of ovomucoid from egg white on biofilm formation by Streptococcus mutans

Journal of the science of food and agriculture, 2024-01, Vol.104 (1), p.141-148

2024

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Probiotic Properties and Neuroprotective Effects of Lactobacillus buchneri KU200793 Isolated from Korean Fermented Foods

International journal of molecular sciences, 2020-02, Vol.21 (4), p.1227

2020

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Probiotic characterization of Lactobacillus brevis KU15153 showing antimicrobial and antioxidant effect isolated from kimchi

Food Science and Biotechnology, 2019, 28(5), , pp.1521-1528

2019

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Antioxidant and anticancer effects of functional peptides from ovotransferrin hydrolysates

Journal of the science of food and agriculture, 2017-11, Vol.97 (14), p.4857-4864

2017

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Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition

Meat science, 2014-08, Vol.97 (4), p.609-614

2014

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Immunomodulatory activity of egg yolk protein hydrolysates prepared by novel two-step hydrolysis: A study of mechanism and stability after in vitro digestion model

Poultry science, 2022-05, Vol.101 (5), p.101802-101802, Article 101802

2022

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Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Foods, 2021-10, Vol.10 (10), p.2418

2021

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Improved Antioxidant, Anti-inflammatory, and Anti-adipogenic Properties of Hydroponic Ginseng Fermented by Leuconostoc mesenteroides KCCM 12010P

Molecules (Basel, Switzerland), 2019-09, Vol.24 (18), p.3359

2019

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Investigating the antimicrobial and antibiofilm effects of cinnamaldehyde against Campylobacter spp. using cell surface characteristics

Journal of food science, 2020-01, Vol.85 (1), p.157-164

2020

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Lactobacillus plantarum Strain Ln4 Attenuates Diet-Induced Obesity, Insulin Resistance, and Changes in Hepatic mRNA Levels Associated with Glucose and Lipid Metabolism

Nutrients, 2018-05, Vol.10 (5), p.643

2018

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The elastase and melanogenesis inhibitory and anti-inflammatory activities of phosvitin phosphopeptides produced using high-temperature and mild-pressure (HTMP) pretreatment and enzyme hydrolysis combinations

Poultry science, 2023-07, Vol.102 (7), p.102680-102680, Article 102680

2023

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Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes

Journal of food science and technology, 2018-11, Vol.55 (11), p.4384-4394

2018

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Multifunctional effect of probiotic Lactococcus lactis KC24 isolated from kimchi

Food science & technology, 2015-12, Vol.64 (2), p.1036-1041

2015

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Probiotics as a Functional Health Supplement in Infant Formulas for the Improvement of Intestinal Microflora and Immunity

Food reviews international, 2023-02, Vol.39 (2), p.858-874

2023

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Antimicrobial and anti-biofilm effects of probiotic Lactobacillus plantarum KU200656 isolated from kimchi

Food Science and Biotechnology, 2021, 30(1), , pp.97-106

2021

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Prophylactic effects of probiotics on respiratory viruses including COVID-19: a review

Food Science and Biotechnology, 2021, 30(6), , pp.773-781

2021

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Immunostimulatory effect of egg yolk phosvitin phosphopeptides produced by high-temperature and mild-pressure pretreatment and enzyme combinations in RAW 264.7 cells via TLR2/MAPK signaling pathway

Journal of functional foods, 2022-11, Vol.98, p.105264, Article 105264

2022

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Probiotic properties of novel probiotic Levilactobacillus brevis KU15147 isolated from radish kimchi and its antioxidant and immune-enhancing activities

Food Science and Biotechnology, 2021, 30(2), , pp.257-265

2021

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Probiotic Lactobacillus plantarum Ln4 Showing Antimicrobial and Antibiofilm Effect against Streptococcus mutans KCTC 5124 Causing Dental Caries

Journal of Microbiology and Biotechnology, 2024, 34(1), , pp.116-122

2024

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Antioxidant and immune-enhancing effects of probiotic Lactobacillus plantarum 200655 isolated from kimchi

Food Science and Biotechnology, 2019, 28(2), , pp.491-499

2019

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Antioxidant effects of live and heat-killed probiotic Lactobacillus plantarum Ln1 isolated from kimchi

Journal of food science and technology, 2018-08, Vol.55 (8), p.3174-3180

2018

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Bacillus strains as human probiotics: characterization, safety, microbiome, and probiotic carrier

Neuroprotective effects of hydroponic ginseng fermented by Lactococcus lactis KC24 in oxidatively stressed SH‐SY5Y cells

Antibacterial and anticavity activity of probiotic Lactobacillus plantarum 200661 isolated from fermented foods against Streptococcus mutans

Bioconversion Using Lactic Acid Bacteria: Ginsenosides, GABA, and Phenolic Compounds

The inhibitory effect of ovomucoid from egg white on biofilm formation by Streptococcus mutans

Probiotic Properties and Neuroprotective Effects of Lactobacillus buchneri KU200793 Isolated from Korean Fermented Foods

Probiotic characterization of Lactobacillus brevis KU15153 showing antimicrobial and antioxidant effect isolated from kimchi

Antioxidant and anticancer effects of functional peptides from ovotransferrin hydrolysates

Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition

Immunomodulatory activity of egg yolk protein hydrolysates prepared by novel two-step hydrolysis: A study of mechanism and stability after in vitro digestion model

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Improved Antioxidant, Anti-inflammatory, and Anti-adipogenic Properties of Hydroponic Ginseng Fermented by Leuconostoc mesenteroides KCCM 12010P

Investigating the antimicrobial and antibiofilm effects of cinnamaldehyde against Campylobacter spp. using cell surface characteristics

Lactobacillus plantarum Strain Ln4 Attenuates Diet-Induced Obesity, Insulin Resistance, and Changes in Hepatic mRNA Levels Associated with Glucose and Lipid Metabolism

The elastase and melanogenesis inhibitory and anti-inflammatory activities of phosvitin phosphopeptides produced using high-temperature and mild-pressure (HTMP) pretreatment and enzyme hydrolysis combinations

Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes

Multifunctional effect of probiotic Lactococcus lactis KC24 isolated from kimchi

Probiotics as a Functional Health Supplement in Infant Formulas for the Improvement of Intestinal Microflora and Immunity

Antimicrobial and anti-biofilm effects of probiotic Lactobacillus plantarum KU200656 isolated from kimchi

Prophylactic effects of probiotics on respiratory viruses including COVID-19: a review

Immunostimulatory effect of egg yolk phosvitin phosphopeptides produced by high-temperature and mild-pressure pretreatment and enzyme combinations in RAW 264.7 cells via TLR2/MAPK signaling pathway

Probiotic properties of novel probiotic Levilactobacillus brevis KU15147 isolated from radish kimchi and its antioxidant and immune-enhancing activities

Probiotic Lactobacillus plantarum Ln4 Showing Antimicrobial and Antibiofilm Effect against Streptococcus mutans KCTC 5124 Causing Dental Caries

Antioxidant and immune-enhancing effects of probiotic Lactobacillus plantarum 200655 isolated from kimchi

Antioxidant effects of live and heat-killed probiotic Lactobacillus plantarum Ln1 isolated from kimchi

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