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Short-term Cudrania tricuspidata fruit vinegar administration attenuates obesity in high-fat diet-fed mice by improving fat accumulation and metabolic parameters

Scientific reports, 2020-12, Vol.10 (1), p.21102-21102, Article 21102

2020

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Metagenomic analysis of fungal diversity in Korean traditional wheat-based fermentation starter nuruk

Food microbiology, 2016-12, Vol.60, p.73-83

2016

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Overexpression of PkINO1 improves ethanol resistance of Pichia kudriavzevii N77-4 isolated from the Korean traditional fermentation starter nuruk

Journal of bioscience and bioengineering, 2018-12, Vol.126 (6), p.682-689

2018

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p‐Hydroxybenzyl alcohol inhibits four obesity‐related enzymes in vitro

Journal of biochemical and molecular toxicology, 2018-12, Vol.32 (12), p.e22223-n/a

2018

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Comparison of Bioactive Compounds and Antioxidant Activities of Maclura tricuspidata Fruit Extracts at Different Maturity Stages

Molecules (Basel, Switzerland), 2019-02, Vol.24 (3), p.567

2019

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Acetobacter oryzifermentans sp. nov., isolated from Korean traditional vinegar and reclassification of the type strains of Acetobacter pasteurianus subsp. ascendens (Henneberg 1898) and Acetobacter pasteurianus subsp. paradoxus (Frateur 1950) as Acetobacter ascendens sp. nov., comb. nov

Systematic and applied microbiology, 2018-07, Vol.41 (4), p.324-332

2018

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Effects of Maclura tricuspidata (Carr.) Bur fruits and its phytophenolics on obesity‐related enzymes

Journal of food biochemistry, 2020-01, Vol.44 (1), p.e13110-n/a

2020

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Safety Evaluation of Weissella cibaria JW15 by Phenotypic and Genotypic Property Analysis

Microorganisms (Basel), 2021-11, Vol.9 (12), p.2450

2021

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Quality and Functional Characterization of Acetic Acid Bacteria Isolated from Farm-Produced Fruit Vinegars

Fermentation (Basel), 2023-05, Vol.9 (5), p.447

2023

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Exploring the Health Benefits of Yeast Isolated from Traditional Fermented Foods in Korea: Anti-Inflammatory and Functional Properties of Saccharomyces and Non- Saccharomyces Strains

Microorganisms (Basel), 2023-06, Vol.11 (6), p.1503

2023

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Microbiome Analysis of Traditional Grain Vinegar Produced under Different Fermentation Conditions in Various Regions in Korea

Foods, 2022-11, Vol.11 (22), p.3573

2022

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Comparative Evaluation of Quality and Metabolite Profiles in Meju Using Starter Cultures of Bacillus velezensis and Aspergillus oryzae

Foods, 2021-12, Vol.11 (1), p.68

2021

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Microbiome and Volatile Metabolic Profile of Acetic Acid Fermentation Using Multiple Starters for Traditional Grain Vinegar

Fermentation (Basel), 2023-04, Vol.9 (5), p.423

2023

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Anti-Inflammatory and Cytotoxicity Effects of Cudrania tricuspidata Fruits Vinegar in a Co-Culture System with RAW264.7 Macrophages and 3T3-L1 Adipocytes

Foods, 2020-09, Vol.9 (9), p.1232

2020

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Solid Fungi Starters Using Aspergillus spp. under Different Manufacturing Conditions

Fermentation (Basel), 2023-05, Vol.9 (5), p.487

2023

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Metabolite Profile and Immunomodulatory Properties of Bellflower Root Vinegar Produced Using Acetobacter pasteurianus A11-2

Foods, 2020-08, Vol.9 (8), p.1063

2020

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Metabolomics-Based Optimal Koji Fermentation for Tyrosinase Inhibition Supplemented with Astragalus Radix

Bioscience, biotechnology, and biochemistry, 2012, Vol.76 (5), p.863-869

2012

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Acetobacter oryzoeni sp. nov., isolated from Korean rice wine vinegar

International journal of systematic and evolutionary microbiology, 2020-03, Vol.70 (3), p.2026-2033

2020

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GC-MS Based Metabolite Profiling of Rice Koji Fermentation by Various Fungi

Bioscience, biotechnology, and biochemistry, 2010, Vol.74 (11), p.2267-2272

2010

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Effect of heat-treated Nuruk on the quality characteristics of aged Yakju

Food Science and Biotechnology, 2018, 27(3), , pp.715-724

2018

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Characterization of brewing microorganisms isolated from Korean traditional nuruk for Cheongju production

Food Science and Biotechnology, 2017, 26(4), , pp.959-967

2017

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S-Phase Accumulation of Candida albicans by Anticandidal Effect of Amentoflavone Isolated from Selaginella tamariscina

Biological and Pharmaceutical Bulletin, 2007/10/01, Vol.30(10), pp.1969-1971

2007

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Complete Genome Sequences of Two Acetic Acid-Producing Acetobacter pasteurianus Strains (Subsp. ascendens LMG 1590 T and Subsp. paradoxus LMG 1591 T )

Frontiers in bioengineering and biotechnology, 2017-05, Vol.5, p.33-33

2017

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Antifungal effect of amentoflavone derived from Selaginella tamariscina

Archives of Pharmacal Research, 2006, 29(9), , pp.746-751

2006

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Metabolite Profiling Reveals the Effect of Dietary Rubus coreanus Vinegar on Ovariectomy-Induced Osteoporosis in a Rat Model

Molecules (Basel, Switzerland), 2016-01, Vol.21 (2), p.149-149

2016

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Short-term Cudrania tricuspidata fruit vinegar administration attenuates obesity in high-fat diet-fed mice by improving fat accumulation and metabolic parameters

Metagenomic analysis of fungal diversity in Korean traditional wheat-based fermentation starter nuruk

Overexpression of PkINO1 improves ethanol resistance of Pichia kudriavzevii N77-4 isolated from the Korean traditional fermentation starter nuruk

p‐Hydroxybenzyl alcohol inhibits four obesity‐related enzymes in vitro

Comparison of Bioactive Compounds and Antioxidant Activities of Maclura tricuspidata Fruit Extracts at Different Maturity Stages

Acetobacter oryzifermentans sp. nov., isolated from Korean traditional vinegar and reclassification of the type strains of Acetobacter pasteurianus subsp. ascendens (Henneberg 1898) and Acetobacter pasteurianus subsp. paradoxus (Frateur 1950) as Acetobacter ascendens sp. nov., comb. nov

Effects of Maclura tricuspidata (Carr.) Bur fruits and its phytophenolics on obesity‐related enzymes

Safety Evaluation of Weissella cibaria JW15 by Phenotypic and Genotypic Property Analysis

Quality and Functional Characterization of Acetic Acid Bacteria Isolated from Farm-Produced Fruit Vinegars

Exploring the Health Benefits of Yeast Isolated from Traditional Fermented Foods in Korea: Anti-Inflammatory and Functional Properties of Saccharomyces and Non- Saccharomyces Strains

Microbiome Analysis of Traditional Grain Vinegar Produced under Different Fermentation Conditions in Various Regions in Korea

Comparative Evaluation of Quality and Metabolite Profiles in Meju Using Starter Cultures of Bacillus velezensis and Aspergillus oryzae

Microbiome and Volatile Metabolic Profile of Acetic Acid Fermentation Using Multiple Starters for Traditional Grain Vinegar

Anti-Inflammatory and Cytotoxicity Effects of Cudrania tricuspidata Fruits Vinegar in a Co-Culture System with RAW264.7 Macrophages and 3T3-L1 Adipocytes

Solid Fungi Starters Using Aspergillus spp. under Different Manufacturing Conditions

Metabolite Profile and Immunomodulatory Properties of Bellflower Root Vinegar Produced Using Acetobacter pasteurianus A11-2

Metabolomics-Based Optimal Koji Fermentation for Tyrosinase Inhibition Supplemented with Astragalus Radix

Acetobacter oryzoeni sp. nov., isolated from Korean rice wine vinegar

GC-MS Based Metabolite Profiling of Rice Koji Fermentation by Various Fungi

Effect of heat-treated Nuruk on the quality characteristics of aged Yakju

Characterization of brewing microorganisms isolated from Korean traditional nuruk for Cheongju production

S-Phase Accumulation of Candida albicans by Anticandidal Effect of Amentoflavone Isolated from Selaginella tamariscina

Complete Genome Sequences of Two Acetic Acid-Producing Acetobacter pasteurianus Strains (Subsp. ascendens LMG 1590 T and Subsp. paradoxus LMG 1591 T )

Antifungal effect of amentoflavone derived from Selaginella tamariscina

Metabolite Profiling Reveals the Effect of Dietary Rubus coreanus Vinegar on Ovariectomy-Induced Osteoporosis in a Rat Model

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