Isolation and Characterization of Lactic Acid Bacteria from Foods as Potential Probiotics

Ji Hye Jung ,  Eun Hye Ryu ,  Hae Hoon Yoon

한국식품영양과학회 학술대회발표집

2014 .10

Isolation and identification of lactic acid bacteria from Korean traditional fermented foods

Jung Kwon Lee ,  Young-Won Tak ,  Ji-Yoon Lee 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Functional Lactic Acid Bacteria from Traditional Fermented Foods, Including Korean Kimchi

Wilhelm Holzapfel ,  Yosep Ji

한국식품영양과학회 학술대회발표집

2012 .10

Production and Characterization of Potato Bread Fermented with Dextran-Producing Lactic Acid Bacteria

Chanhee Lee ,  Joongjae Lee ,  Yong-Ik Jin 외 5명

한국식품영양과학회 학술대회발표집

2016 .10

Effects of Lactic Acid Bacteria Isolated from Fermented Foods on the Microbiological Properties of Fermented Sausages

Woo-Mun Pa ,  k ,  Won-Hee Choi 외 4명

Food Science and Biotechnology

1997 .09

Effects of Lactic Acid Bacteria Isolated from Fermented Foods on the Physico-Chemical Properties of Fermented Sausages

Woo-Mun Pa ,  k ,  Won-Hee Choi 외 4명

Food Science and Biotechnology

1997 .06

Lactic Acid Fermented Foods and Their Benefits in Asia

Che ,  l-Ho Lee

Food Science and Biotechnology

1996 .09

Screening and Isolation of γ-aminobutyric acid (GABA) Producing Yeast from the Traditional Fermented Soy-sauce

Seon-Hye Lee ,  Do-Yeon Jeong ,  Sang-Ho Baik

한국식품영양과학회 학술대회발표집

2012 .10

High Production of γ-Aminobutyric Acid in Orostachys japonicus by Co-fermentation Using Lactic Acid Bacteria

Soon-Young Kwon ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2016 .10

[P5-53] Isolation and Identification of Bacteriocin-Producing Lactic Acid Bacteria from Kimchi

Hyunjoo Hwang ,  Minseon Koo ,  Hae 외 2명

한국식품영양과학회 학술대회발표집

2007 .10

Higher Production of γ-aminobutyric acid in Poison Ivy by Co-Fermentation using Lactic Acid Bacteria

Young-Jun Jeon ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2019 .10

Isolation and Characterization of Lactic Acid Bacteria from Kimchi, Korean Traditional Fermented Food to Apply into Fermented Dairy Products

Cho ,  Young-Hee ,  Hong 외 3명

한국축산식품학회지

2013 .01

Isolation and Characterization of Lactobacillus buchneri Strains with High γ-Aminobutyric Acid Producing Capacity from Naturally Aged Cheese

Ki-Bum Pa ,  k ,  Suk-Heung Oh

Food Science and Biotechnology

2006 .02

Quality Characteristics of Fermented Product Containing Soybean and Garlic by Lactic Acid Bacteria

Gyung-Min Kim ,  Hwan-Sik Yoon ,  Seong-Hun Jeong 외 2명

한국식품영양과학회 학술대회발표집

2011 .10

[P5-21] Isolation of Lactic Acid Bacteria with Antimicrobial Activities from Kimchi

Pa ,  k Tae Heung ,  Seung Gyu Lee 외 2명

한국식품영양과학회 학술대회발표집

2010 .10

Probiotic Features of Novel Lactic Acid Bacteria Producing High Conjugated Linoleic Acids from Korean Traditional Fermented Fish, Jeot-gals

Nho Eul Song ,  Na Jeong Kim ,  Sang Ho Baik

한국식품영양과학회 학술대회발표집

2015 .08

Cholesterol-lowering Effect of Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food

Hong-Yeop Pa ,  k ,  Dae-Gyu Ryu 외 4명

한국수산과학회 양식분과 학술대회

2016 .10

Effect of Lactic Acid Bacteria on D- and L-Lactic Acid Contents of Kimchi

Qing Jin ,  Hyang-Sik Yoon ,  Nam Soo Han 외 2명

Food Science and Biotechnology

2006 .12

Novel Lactic Acid Bacteria Producing High Conjugated Linoleic Acids from Korean Traditional Fermented Fish, Jeot-gals, and Their Potential Probiotic Properties

Na-Jung Kim ,  Do-Yeon Jeong ,  Sang-Ho Baik

한국식품영양과학회 학술대회발표집

2014 .10

Quality Characteristics of Fermented Product by Lactic Acid Bacteria with Spinach Powder

Jung-Hye Shin ,  Gun-Su Cha ,  Min-Jung Pyo 외 1명

한국식품영양과학회 학술대회발표집

2018 .10