Changes in Microbial Community during Kimchi Fermentation Process by Carbon Dioxide Treatment

Seung Woo Ahn ,  Se Hee Lee ,  Che Ok Jeon 외 1명

한국미생물학회 학술대회논문집

2019 .04

Changes in Microbial Community during Kimchi Fermentation Process by Carbon Dioxide Treatment

Seung Woo Ahn ,  Se Hee Lee ,  Che Ok Jeon 외 1명

한국미생물학회 학술대회논문집

2019 .04

Microbial Niches in Raw Ingredients Determine Microbial Community Assembly during Kimchi Fermentation

Hye Seon Song ,  Tae Woong Whon ,  Se Hee Lee 외 2명

한국미생물학회 학술대회논문집

2020 .10

Starter Cultures for Kimchi Fermentation

Tae-Woon Kim

한국미생물학회 학술대회논문집

2015 .04

Genomic and Metabolic Features of Kimchi Lactic Acid Bacteria during Kimchi Fermentation

Byung Hee Chun ,  Kyung Hyun Kim ,  Sang Eun Jeong 외 1명

한국미생물학회 학술대회논문집

2018 .04

Immune Modulation Effects of Lactobacillus Isolated from Kimchi and Its Possible Mechanisms

Kyeong Eun Hyung ,  Bongjoon Kim ,  Tae Joon Won 외 4명

한국미생물학회 학술대회논문집

2015 .04

상업용 김치와 담금 배추김치의 발효에 따른 품질특성 변화

남동건 ,  김세나 ,  최용민 외 4명

한국식품조리과학회지

2017 .01

Dynamics of Bacterial and Viral Communities during Kimchi Fermentation

Mi-Ja Jung ,  Hye Seon Song ,  Yeon Bee Kim 외 3명

한국미생물학회 학술대회논문집

2021 .08

Optimization of a Fermentation Process to Improve Microbial Production of Heme

Kyeong Rok Choi ,  Hye Eun Yu ,  Hoseong Lee 외 1명

한국미생물학회 학술대회논문집

2022 .10

Biological Control of Root-Knot Nematodes by Organic Acid-Producing Lactobacillus brevis WiKim0069 Isolated from Kimchi

Hye Jeong Seo ,  Ae Ran Pa ,  k 외 8명

The Plant Pathology Journal

2019 .12

인천지역 고등학생들의 김치에 대한 인지 및 선호도에 관한 연구

김복순 ,  강근옥

한국식품조리과학회지

2017 .01

Comparative Genomics on of Lactobacillus plantarum from Pigs and Kimchi with Antimicrobial Activities

Gwi-Deuk Jin ,  Jongbin Pa ,  k 외 3명

한국미생물학회 학술대회논문집

2017 .04

Melanin Synthesis Inhibition Effect of Fermented Adlay Bran by Lactobacillus brevis

Yun-Hyeok Choi ,  Ji Eun Lee ,  Kwiwan jeong 외 5명

한국미생물학회 학술대회논문집

2019 .04

Metabolomics Based Interpretation of Microbial Fermentation

Choong Hwan Lee

한국미생물학회 학술대회논문집

2016 .04

Isolation of Lactobacillus brevis SCML 432 Having Antioxidant Activity and Medium Optimization for Improving Biomass by Response Surface Methodology

Ji Won Seo ,  Hee-Jong Yang ,  Su-Ji Jeong 외 2명

한국미생물학회 학술대회논문집

2021 .08

Source Tracking and Succession of Kimchi Lactic Acid Bacteria during Fermentation

Se Hee Lee

한국미생물학회 학술대회논문집

2016 .04

Effects of Temperature on Bacterial Communities, Metabolites, and Flavoring Compounds during Kimchi Fermentation

Ju Hye Baek ,  Kyung Hyun Kim ,  Che Ok Jeon

한국미생물학회 학술대회논문집

2019 .04

Occurrence and Inhibition of White Colony-forming Yeast in Kimchi Fermentation

Seong Eun Kang ,  Mi-Ju Kim ,  Sung-Gi Min 외 5명

한국미생물학회 학술대회논문집

2020 .10

Antimicrobial Activity Test with Lactobacillus plantarum Derived from Kimchi and Pig Feces

Soo Jin Kim ,  Gwi-Deuk Jin ,  Jongbin Pa 외 4명

한국미생물학회 학술대회논문집

2017 .04

한국 거주 중국인을 대상으로 한 한국 김치에 대한 정성적 기호도 조사

이미애 ,  최윤정 ,  김미나

동아시아식생활학회지

2017 .04