| 떡볶이용 블록소스 제조 및 품질특성 |
한국식품영양과학회 학술대회발표집 |
2018 |
12 |
12 |
0 |
0 |
0 |
0 |
0 |
| 종균 첨가시기 및 함량을 달리하여 제조한 콩알메주 된장의 품질 특성 |
한국식품영양과학회지 |
2018 |
51 |
47 |
4 |
0 |
0 |
0 |
0 |
| Analysis of Acid and Bile Tolerance of Leuconostoc Strains Isolated from Kimchi |
한국식품영양과학회 학술대회발표집 |
2018 |
5 |
5 |
0 |
0 |
0 |
0 |
0 |
| Development of Synbiotics for Human Health |
한국미생물학회 학술대회논문집 |
2018 |
2 |
1 |
1 |
0 |
0 |
0 |
0 |
| Evaluation of Commercial Probiotics Isolated from Yogurt as a Functional Starter for Kimchi |
한국식품영양과학회 학술대회발표집 |
2018 |
5 |
5 |
0 |
0 |
0 |
0 |
0 |
| Human Milk Oligosaccharides and Gut Microbiome |
한국생물공학회 학술대회 |
2018 |
6 |
3 |
3 |
0 |
0 |
0 |
0 |
| Isolation and Identification of Bacillus Species from Different Meju Using ARDRA-PCR |
한국식품영양과학회 학술대회발표집 |
2018 |
5 |
5 |
0 |
0 |
0 |
0 |
0 |
| Medium Optimization for the Cell Growth of Bacillus amyloliquefaciens NY12-2 Using Response Surface Methodology |
한국식품영양과학회 학술대회발표집 |
2018 |
3 |
3 |
0 |
0 |
0 |
0 |
0 |
| Production of bioactive ginsenoside Rg3(S) and compound K using recombinant Lactococcus lactis |
Journal of Ginseng Research |
2018 |
11 |
11 |
0 |
0 |
0 |
0 |
0 |
| Quality Characteristics of Whole Soybean Meju Doenjang Prepared with Addition Times and Contents as Starter |
한국식품영양과학회 학술대회발표집 |
2018 |
4 |
4 |
0 |
0 |
0 |
0 |
0 |
| Quality Characterization of Gochujang prepared with Different Ratios of Red Bean Meju |
한국식품영양과학회 학술대회발표집 |
2018 |
1 |
1 |
0 |
0 |
0 |
0 |
0 |
| A Proposal of Leuconostoc mesenteroides subsp. jonggajibkimchii subsp. nov. and Reclassification of Leuconostoc mesenteroides subsp. suionicum (Gu et al., 2012) as Leuconostoc suionicum sp. nov. Based on Complete Genome Sequences |
한국미생물학회 학술대회논문집 |
2017 |
6 |
4 |
1 |
1 |
0 |
0 |
0 |
| Analysis of Gene Clusters Encoding Proteolytic Enzymes in Genome of Bacillus amyloliquefaciens SMB469 |
한국생물공학회 학술대회 |
2017 |
2 |
1 |
1 |
0 |
0 |
0 |
0 |
| Development of Manufacturing Technology of Bacillus subtilis Spores for Long-term Storage |
한국식품영양과학회 학술대회발표집 |
2017 |
7 |
2 |
5 |
0 |
0 |
0 |
0 |
| Functional Expression and Enzymatic Characterization of Intracellular endo-Arabinanase-B from Bifidobacterium longum subsp. suis |
한국생물공학회 학술대회 |
2017 |
7 |
1 |
5 |
1 |
0 |
0 |
0 |
| Gene Cloning and Enzymatic Characterization of Alternansucrase from Leuconostoc citreum KM20 |
한국생물공학회 학술대회 |
2017 |
2 |
1 |
0 |
1 |
0 |
0 |
0 |
| Host Range and Transformation Efficiency of pCB4270 Vector in Lactic Acid Bacteria |
한국식품영양과학회 학술대회발표집 |
2017 |
8 |
2 |
6 |
0 |
0 |
0 |
0 |
| Probiotic Potential and Enhanced Aroma of Green Vegetable Juice Fermented with Lactic Acid Bacteria |
한국식품영양과학회 학술대회발표집 |
2017 |
3 |
1 |
2 |
0 |
0 |
0 |
0 |
| Antimicrobial activities of ethanol and butanol fractions of a white rose petal extract |
한국실험동물학회 학술발표대회 논문집 |
2016 |
4 |
2 |
1 |
1 |
0 |
0 |
0 |
| Fusion of carbohydrate binding modules enhances agarolytic activity of thermo-stable catalytic domain β-agarase I for agar pre-hydrolysis |
한국생물공학회 학술대회 |
2016 |
8 |
1 |
2 |
4 |
1 |
0 |
0 |
| Mono-Sugar Production from Agar Using One Fusion Enzyme of Agarase and Neoagarobiose Hydrolase |
한국생물공학회 학술대회 |
2016 |
13 |
2 |
4 |
7 |
0 |
0 |
0 |
| 팽화수수 분말을 첨가한 발효주의 품질 특성 |
한국식품영양과학회지 |
2015 |
61 |
12 |
8 |
7 |
30 |
4 |
0 |
| 프로바이오틱스의 동결보호 및 장관안정성 개선을 위한 첨가제 효과 분석 |
KSBB Journal |
2015 |
143 |
17 |
52 |
27 |
30 |
17 |
0 |
| Are Beneficial Health Effects of Leuconostoc sp. Enough for Development of Probiotic Starter? |
한국미생물학회 학술대회논문집 |
2015 |
1 |
1 |
0 |
0 |
0 |
0 |
0 |
| Plant-derived Oligosaccharides and Human Milk Oligosaccharides (HMOs) as Prebiotics Properties |
한국식품영양과학회 학술대회발표집 |
2014 |
4 |
1 |
0 |
3 |
0 |
0 |
0 |
| Sourdough의 기능성과 연구동향 |
식품과학과 산업 |
2014 |
165 |
19 |
18 |
9 |
45 |
59 |
15 |
| 적색, 초록, 청색 및 혼합광 LED 조사의 식중독균 저해 효과 |
KSBB Journal |
2013 |
122 |
14 |
20 |
18 |
13 |
32 |
25 |
| Biotechnological production of human milk oligosaccharides |
한국생물공학회 학술대회 |
2013 |
3 |
1 |
0 |
0 |
0 |
1 |
1 |
| Leuconostoc mesenteroides의 화학적 돌연변이를 통한 만니톨 생산능 향상 |
KSBB Journal |
2013 |
54 |
9 |
7 |
11 |
9 |
6 |
12 |
| 김치에서 박테리오신을 생산하는 Lactobacillus sakei B16의 분리 및 특성 분석 |
한국식품영양과학회지 |
2012 |
585 |
34 |
48 |
61 |
93 |
107 |
242 |
| 식물성 배지에서 Lactobacillus plantarum의 배양을 위한 배지 최적화 |
KSBB Journal |
2012 |
220 |
14 |
54 |
38 |
41 |
48 |
25 |
| 한국과 일본 시판김치제품의 화학적 및 미생물학적 비교분석 |
한국식품과학회지 |
2012 |
244 |
10 |
8 |
25 |
45 |
46 |
110 |
| Construction of a Shuttle vector, pJY33E, for Weissella and E. coli |
한국식품영양과학회 학술대회발표집 |
2012 |
7 |
1 |
3 |
3 |
0 |
0 |
0 |
| Purification and Characterization of Beta-glucosidase from Weissella cibaria 37 |
한국식품영양과학회 학술대회발표집 |
2012 |
13 |
5 |
8 |
0 |
0 |
0 |
0 |
| Searching for New Synbiotics |
한국식품영양과학회 학술대회발표집 |
2012 |
2 |
1 |
0 |
1 |
0 |
0 |
0 |
| 국내 소비자 포도주 선호도 조사 결과 및 고품질 발효를 위한 미생물 제어 기술 개발 사례 |
식품과학과 산업 |
2011 |
276 |
9 |
15 |
21 |
40 |
39 |
152 |
| 김치로부터 분리한 Lactobacillus sakei K-7의 항충치 활성 특성 |
KSBB Journal |
2011 |
90 |
10 |
15 |
14 |
21 |
20 |
10 |
| Characterization of the Major Protein Related to D-Lactate Formation in Leuconostoc mesenteroides subsp. mesen-teroides ATCC 8293 |
한국식품영양과학회 학술대회발표집 |
2011 |
1 |
1 |
0 |
0 |
0 |
0 |
0 |
| Cloning and expression of levansucrase from Leuconostoc mesenteroides in Escherichia coli |
한국식품영양과학회 학술대회발표집 |
2011 |
1 |
1 |
0 |
0 |
0 |
0 |
0 |
| Cloning, expression, and activity assay of proteins related to D-lactic acid formation in Leuconostoc mesenteroides subsp. mesenteroides ATCC 8293 |
한국생물공학회 학술대회 |
2011 |
6 |
1 |
2 |
1 |
2 |
0 |
0 |
| Deveolopment of Bio-barcoded Leuconostoc citreum HJ-P4 |
한국식품영양과학회 학술대회발표집 |
2011 |
1 |
1 |
0 |
0 |
0 |
0 |
0 |
| Diversity of Lactobacilli and Bifidobacterium in human feces detected by group and genus-specific PCR and denaturing gradient gel electrophoresis |
한국생물공학회 학술대회 |
2011 |
6 |
1 |
2 |
0 |
0 |
0 |
3 |
| Heterologous expression of Lactobacillus amylovorus α-amylase in Oenococus oeni ATCC23279 |
한국식품영양과학회 학술대회발표집 |
2011 |
2 |
1 |
0 |
0 |
1 |
0 |
0 |
| Identification and Characterization of a Bacteriocin Produced by Lactobacillus sakei B16 Isolated from Kimchi |
한국식품영양과학회 학술대회발표집 |
2011 |
3 |
2 |
0 |
1 |
0 |
0 |
0 |
| Identification and characterization of a bacteriocin-like inhibitory substance produced by Leuconostoc citreum J1 and J17 isolated from Kimchi |
한국생물공학회 학술대회 |
2011 |
13 |
1 |
1 |
2 |
0 |
7 |
2 |
| Makgeolli is a Probiotic-and Prebiotic-Rich Alcoholic Beverage |
한국식품영양과학회 학술대회발표집 |
2011 |
6 |
1 |
0 |
4 |
1 |
0 |
0 |
| Multiplex PCR Method for Screening of Lactic Acid Bacteria Producing Homo-exopolysaccharides |
한국식품영양과학회 학술대회발표집 |
2011 |
1 |
1 |
0 |
0 |
0 |
0 |
0 |
| Production of Resveratrol from p-Coumaric acid in Recombinant Saccharomyces cerevisiae |
한국생물공학회 학술대회 |
2011 |
6 |
1 |
2 |
0 |
1 |
0 |
2 |
| Study of Carbohydrate Metabolism in Leuconostoc mesenteroides ATCC 8293 by using LC-MS/MS |
한국생물공학회 학술대회 |
2011 |
8 |
2 |
1 |
0 |
1 |
2 |
2 |
| [P5-21] Isolation of Lactic Acid Bacteria with Antimicrobial Activities from Kimchi |
한국식품영양과학회 학술대회발표집 |
2010 |
1 |
1 |
0 |
0 |
0 |
0 |
0 |
| [P5-68] 유산균 스타터를 첨가한 배추즙의 품질특성 |
한국식품영양과학회 학술대회발표집 |
2010 |
5 |
3 |
0 |
2 |
0 |
0 |
0 |
| 배추김치의 자동화 제조 공정 중 미생물 분석 |
한국식품과학회지 |
2010 |
443 |
29 |
47 |
28 |
92 |
81 |
166 |
| 열처리 및 나이신ㆍ유카추출물 첨가에 의한 김치의 미생물 증식 저해 |
한국식품영양과학회지 |
2010 |
211 |
8 |
14 |
25 |
28 |
26 |
110 |
| 유산균 대사공학 기술의 개발 현황 |
KSBB Journal |
2010 |
129 |
25 |
23 |
14 |
19 |
36 |
12 |
| 학회 홈페이지 및 논문 온라인 투고시스템 신규 구축 |
식품과학과 산업 |
2010 |
18 |
1 |
1 |
2 |
8 |
2 |
4 |
| Acid Tolerance Response (ATR) was not Induced in Leuconostoc mesenteroides ATCC 8293 by Pre-Adaptation in Mild Acid Condition |
한국미생물학회 학술대회논문집 |
2010 |
1 |
1 |
0 |
0 |
0 |
0 |
0 |
| Antimicrobial Treatment of Grapes Using Sodium Hypochlorite (NaOCl) in Winemaking and Its Effects on Chemical and Sensory Characteristics of Wine |
한국미생물학회 학술대회논문집 |
2010 |
3 |
1 |
1 |
1 |
0 |
0 |
0 |
| Isolation and Characterization of Histamine-Producing Bacteria in Fermented Fish Products in Korea |
한국미생물학회 학술대회논문집 |
2010 |
5 |
2 |
2 |
0 |
1 |
0 |
0 |
| Mannitol Accumulation in Fermentation of Kimchi Using Leuconostoc Starters and Their Mutants |
한국미생물학회 학술대회논문집 |
2010 |
2 |
1 |
1 |
0 |
0 |
0 |
0 |
| Nisin-Controlled Gene Expression System in Leuconostoc mesenteroides ATCC 8293 |
한국미생물학회 학술대회논문집 |
2010 |
1 |
1 |
0 |
0 |
0 |
0 |
0 |
| Proteomic Expression Analysis of Leuconostoc mesenteroides Subsp. Mesenteroides ATCC 8293 in Glucose and Sucrose and Fructose Medium |
한국미생물학회 학술대회논문집 |
2010 |
4 |
1 |
0 |
3 |
0 |
0 |
0 |
| Screening and Identification of Antibacterial Lactic Acid Bacteria Isolated from Kimchi |
한국미생물학회 학술대회논문집 |
2010 |
5 |
1 |
3 |
0 |
1 |
0 |
0 |
| Synthesis of CMP-Neu5Ac Using Metabolically Engineered Escherichia coli |
한국미생물학회 학술대회논문집 |
2010 |
1 |
1 |
0 |
0 |
0 |
0 |
0 |
| [P2-12] Anaylsis of Seed Content in Red Pepper Powder by using Colorimeter |
한국식품영양과학회 학술대회발표집 |
2009 |
3 |
1 |
2 |
0 |
0 |
0 |
0 |
| Biocatalytic Synthesis of Isomaltooligosaccharides during Lactate Fermentation in Starter-added Kimchi |
한국생물공학회 학술대회 |
2009 |
4 |
0 |
2 |
0 |
1 |
0 |
1 |
| Flavobacterium sp. Strain DS5에 의한 Oleic Acid로부터 산화불포화 지방산의 생산 및 분석 |
KSBB Journal |
2009 |
41 |
2 |
3 |
7 |
11 |
9 |
9 |
| Isolation and Characterization of Biogenic Amines-Producing Bacteria in Fermented Soybean Pastes |
한국생물공학회 학술대회 |
2009 |
6 |
0 |
0 |
0 |
0 |
5 |
1 |
| Monitoring of microbial dynamics during Cheongju fermentation by PCR-DGGE method |
한국생물공학회 학술대회 |
2009 |
4 |
0 |
2 |
0 |
0 |
0 |
2 |
| Overexpression of L-lactate Dehydrogenase Gene in Leuconostoc mesenteroides for Elevation of L-lactate/DLactate Ratio |
한국생물공학회 학술대회 |
2009 |
1 |
1 |
0 |
0 |
0 |
0 |
0 |
| 국내유통 적포도주 일반분석 및 소비자 기호도 조사 |
한국식품과학회지 |
2008 |
276 |
10 |
31 |
18 |
36 |
55 |
126 |
| Analysis of Microbial Diversity in Rice Wine by PCR-Denaturing Gradient Gel Electrophoresis |
한국생물공학회 학술대회 |
2008 |
2 |
0 |
0 |
2 |
0 |
0 |
0 |
| Batch and Fed-batch Production of Hyperthermostable α-L-Arabinofuranosidase of Thermotoga maritima in Recombinant Escherichia coli by Using Constitutive and Inducible Promoters |
Food Science and Biotechnology |
2008 |
62 |
0 |
4 |
0 |
10 |
35 |
13 |
| Characterization of Low Temperature-adapted Leuconostoc citreum HJ-P4 and Its Dextransucrase for the Use of Kimchi Starter |
Food Science and Biotechnology |
2008 |
79 |
4 |
6 |
7 |
23 |
18 |
21 |
| Development of gene expression system using the genus Leuconostoc |
한국생물공학회 학술대회 |
2008 |
1 |
0 |
1 |
0 |
0 |
0 |
0 |
| Effect of Calcium Salt Addition on Dongchimi Kimchi Fermentation |
한국생물공학회 학술대회 |
2008 |
7 |
0 |
0 |
0 |
2 |
0 |
5 |
| Heterologous Expression of L-lactate Dehydrogenase in Leuconostoc citreum and Its Effect on the Stereoisomer Ratio of L- and D-lactic acids |
한국생물공학회 학술대회 |
2008 |
3 |
0 |
0 |
0 |
3 |
0 |
0 |
| Identification of Indigenous Lactic Acid Bacteria and Yeast from Grapes Cultivated in Korea |
한국생물공학회 학술대회 |
2008 |
2 |
0 |
0 |
0 |
0 |
0 |
2 |
| Monitoring of Leuconostoc mesenteroides DRC Starter during Kimchi Fermentation by Ramdom Integration of Chloramphenicol Acetyltrasferase Gene |
한국생물공학회 학술대회 |
2008 |
3 |
0 |
0 |
1 |
0 |
1 |
1 |
| Proteomic Approaches to Identify Constitutive Promoter Genes in Leuconostoc mesenteroides |
한국생물공학회 학술대회 |
2008 |
2 |
0 |
0 |
1 |
0 |
0 |
1 |
| Sensory Test Result of Korean Consumers on Red Wines |
한국생물공학회 학술대회 |
2008 |
12 |
0 |
3 |
0 |
0 |
1 |
8 |
| Specific Quantitative Detection of Leuconostoc spp. during Sauerkraut Fermentation by Real-Time PCR |
한국생물공학회 학술대회 |
2008 |
4 |
0 |
1 |
1 |
0 |
2 |
0 |
| Synbiotic Synthesis of Isomaltooligosaccharides during Sauerkraut Fermentation |
한국생물공학회 학술대회 |
2008 |
6 |
1 |
0 |
1 |
0 |
4 |
0 |
| Use of constitutive promoters for gene expression in Leuconostoc mesenteroides ATCC 8293 |
한국생물공학회 학술대회 |
2008 |
7 |
0 |
2 |
3 |
0 |
0 |
2 |
| Enzymatic Synthesis and Characterization of Galactosyl Trehalose Trisaccharides |
Food Science and Biotechnology |
2007 |
20 |
0 |
0 |
1 |
0 |
9 |
10 |
| [P2-60] Antioxidant Activities and Antioxidant Compounds of Commercial Red Wines |
한국식품영양과학회 학술대회발표집 |
2006 |
1 |
1 |
0 |
0 |
0 |
0 |
0 |
| [P6-51] 유산균 과채발효 음료의 품질특성 |
한국식품영양과학회 학술대회발표집 |
2006 |
27 |
11 |
5 |
10 |
1 |
0 |
0 |
| 국내 시판되는 적포도주의 항산화효과 및 항산화성분 |
한국식품영양과학회지 |
2006 |
963 |
20 |
32 |
54 |
67 |
61 |
729 |
| 포도주에 함유된 항보체 활성 다당류 |
한국식품영양과학회지 |
2006 |
175 |
4 |
4 |
10 |
8 |
27 |
122 |
| Effect of Lactic Acid Bacteria on D- and L-Lactic Acid Contents of Kimchi |
Food Science and Biotechnology |
2006 |
53 |
1 |
6 |
15 |
10 |
7 |
14 |
| Affinity Immobilization of Dextransucrase on Dextran-based Support and the Production of Leucrose |
Food Science and Biotechnology |
2005 |
29 |
1 |
1 |
1 |
10 |
3 |
13 |
| Comparison of D- and L-Lactic Acid Contents in Commercial Kimchi and Sauerkraut |
Food Science and Biotechnology |
2005 |
43 |
3 |
1 |
5 |
7 |
16 |
11 |
| Statistical Optimization of Medium Composition for Growth of Leuconostoc citreum |
한국생물공학회 학술대회 |
2005 |
1 |
0 |
0 |
1 |
0 |
0 |
0 |
| Characterization of a recombinant Xylose Isomerase from Thermotoga maritima |
한국생물공학회 학술대회 |
2004 |
5 |
0 |
1 |
0 |
0 |
0 |
4 |
| Construction of Shuttle Vector for Leuconostoc and Expression of α-amylase |
한국생물공학회 학술대회 |
2004 |
2 |
0 |
0 |
0 |
0 |
0 |
2 |
| In vivo Production of Guanosine 5' -Diphosphate Fucose in Metabolically Engineered Escherichia coli |
한국생물공학회 학술대회 |
2004 |
4 |
0 |
0 |
0 |
0 |
4 |
0 |
| Molecular Cloning and Characterization of a Gene Encoding α-L-Arabinofuranosidasefrom Thermotoga maritima |
Food Science and Biotechnology |
2004 |
12 |
3 |
0 |
2 |
0 |
3 |
4 |
| 신규 기능성당 L-아라비노스 |
한국식품과학회지 |
2003 |
137 |
5 |
7 |
21 |
22 |
51 |
31 |
| Megaprimer PCR for Site-directed Mutagenesis of Cyclodextrin Glucanotransferase |
Food Science and Biotechnology |
2003 |
17 |
1 |
2 |
4 |
0 |
1 |
9 |
| 구리흡착 단백질 유전자를 함유하는 재조합 효모의 중금속 흡착 |
KSBB Journal |
2002 |
69 |
9 |
15 |
5 |
25 |
9 |
6 |
| 김치로부터 고활성 dextransucrase를 생성하는 저온성 Leuconostoc mesenteroides 균주선발 |
한국식품과학회지 |
2002 |
47 |
6 |
12 |
3 |
2 |
8 |
16 |
| Tyr260 Residue in Bacillus macerans Cyclodextrin Glucanotransferase |
Food Science and Biotechnology |
2002 |
35 |
0 |
1 |
3 |
1 |
5 |
25 |
| [총설] Olestra의 특성과 체내 상호작용 |
식품산업과 영양 |
1999 |
113 |
3 |
3 |
8 |
29 |
15 |
55 |
| Effects of Specific Growth Rate on Production of Bacillus licheniformis Maltogenic Amylase in Recombinant Escherichia coli |
Food Science and Biotechnology |
1999 |
18 |
1 |
0 |
3 |
3 |
2 |
9 |
| Enhancement of Solubility of Bacillus macerans Cyclodextrin Glucanotransferase By Thioredoxin Fusion |
Food Science and Biotechnology |
1999 |
7 |
0 |
0 |
4 |
1 |
0 |
2 |
| Simultaneous Expression of Bacillus licheniformis Maltogenic Amylase and Ther-mostable Amylase in Recombinant Escherichia coli |
Food Science and Biotechnology |
1999 |
12 |
1 |
0 |
2 |
2 |
2 |
5 |
| 한국식 핫소스의 제조기술 개발 |
한국식품과학회지 |
1996 |
59 |
4 |
4 |
7 |
15 |
8 |
21 |
| Expression of Cyclodextrin Glucanotransferase from Bacillus macerans in Recombinant Escherichia coli |
Food Science and Biotechnology |
1995 |
7 |
1 |
0 |
2 |
0 |
0 |
4 |
| Bifidobacterium spp.와 Clostridium perfringens의 생육에 영향을 주는 식품소재의 탐색 |
한국식품과학회지 |
1993 |
29 |
2 |
6 |
3 |
4 |
10 |
4 |