Bacillus firmus NA-1 균주와 Bacillus subtilis GT-D 균주를 이용한 발효비지의 기능성

오수명 ,  김찬식 ,  이삼빈

한국식품영양과학회지

2006 .01

[P6-31] Bacillus firmus NA-1을 이용한 청국장 제조시 점질물 생산에 관한 연구

서지현 ,  이삼빈

한국식품영양과학회 학술대회발표집

2006 .10

[P6-55] Effect of Red Bean on the Fermentation of Soybean Grit by Bacillus sp.

Jung-A Lee ,  Mi-Jin Ryu ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2005 .10

[P6-54] Isolation and Characterization of Novel Bacillus sp. from Soybean Fermented and Soybean Curd Residue

Hyo-Jin Song ,  Eun-Kyung Jang ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2005 .10

Optimization of the Production of Fibrinolytic Enzyme from Bacillus firmus NA - 1 in Fermented Soybeans

Ji-Hyun Seo ,  Sam-Pin Lee

Journal of Food Science and Nutrition

2004 .03

Characterization of Mucilage Produced from the Solid-state Fermentation of Soybean Grit by Bacillus firmus

Eun-Kyung Jang ,  Ji-Hyun Seo ,  Seung-Chun Pa 외 3명

Food Science and Biotechnology

2007 .10

Isolation and Characterization of Bacillus sp. Having Potential Probiotics Activity Isolated from Traditional Soybean Fermented Foods

Myeong Seon Ryu ,  Su-Ji Jeong ,  Hee-Jong Yang 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

[S10-3] Screening of Bacillus Species for the Quality and Safety Improvement of Traditionally Fermented Soybean Products

Yong Sang Kim ,  Suk Hyun Yun ,  Do Yeon Jeong 외 2명

한국식품영양과학회 학술대회발표집

2010 .10

Analysis of Components of Fermented Coffee in Using Bacillus sp. by the Various Coffee Beans

Jin Kyeong Kim ,  Seung Wha Jo ,  Do Youn Jeong

한국식품영양과학회 학술대회발표집

2018 .10

Isolation and Characterization of Probiotic Bacillus subtilis 1-1 Possessing L-Asparaginase Activity from Soybean Fermented Food

Hyeji Lim ,  Jina Choi ,  Huiyeong Seong 외 9명

한국식품영양과학회 학술대회발표집

2019 .10

Identification and Characteristics of Microorganism Isolated from Spoiled Red Bean Paste

Cheol-Seung Hwang ,  Hyeng-Hyoi Kim ,  Byung-Cheol Oh 외 2명

Food Science and Biotechnology

2004 .12

[P6-30] The Change of Anti-nutrient on Three-Step Fermented Soybean

Seon Joo Yu ,  Nam Mi Choi ,  Chung Ho Ryu 외 3명

한국식품영양과학회 학술대회발표집

2005 .10

Understanding the Factors Affecting the Acceptance for Fermented Soybean Products

Lana Chung ,  Seo-Jin Chung

Food Science and Biotechnology

2008 .02

Quality Characteristics of Fermented Black Soy Beans by Strain

Jong-Kug Lee ,  Jeong Lee ,  Hui-Je Cho 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Quality Characteristics of Commercial Red bean Sediments

Yoojin Seo ,  Yeonghun Bae ,  SooHye Pa 외 5명

한국식품영양과학회 학술대회발표집

2014 .10

Antimutagenic Effects on Aflatoxin B₁ of Soybean Pastes Fermented by Bacillus Strains

Eun-Ju Lee ,  Hyo-Jin Lee ,  Jong-Kyu Kim

Food Science and Biotechnology

2005 .12

Inhibitory Effect of Ozone Water on the Viability of Pathogenic Bacteria on Beans as Raw Materials for Fermented Soybean Foods

Il Beom Pa ,  k ,  Jung Hyuck Pa 외 7명

한국식품영양과학회 학술대회발표집

2012 .10

Soybeans fermented with Bacillus licheniformis improves cognitive function and glucose homeostasis in diabetic rats

Da Sol Kim ,  Hye Jeong Yang ,  Dae Young Kwon 외 10명

한국식품영양과학회 학술대회발표집

2013 .11

장류용 콩 품종별 발효물의 품질 특성

신동선 ,  최혜선 ,  박장환 외 4명

한국식품영양학회지

2019 .01