[P5-52] Effects of the Types of Bacilli on Functional Properties of Black Bean-Chunggukjang

Woo Ju Jeong ,  Ji-yeon Chun ,  Ae Ran Lee 외 4명

한국식품영양과학회 학술대회발표집

2007 .10

[P5-81] Changes in enzyme activities and functional properties of Chunggukjang during fermentation with B. amyloliquefaciens CH 86-1 and Weissella sp. 4

BG Jeong ,  J Chun ,  S E Bang 외 5명

한국식품영양과학회 학술대회발표집

2008 .10

Comparative Study of Extracellular Proteomes for Bacillus subtilis and Bacillus amyloliquefaciens

Lauan ,  Ma ,  ia Cla 외 5명

경북대농학지

2013 .01

Variation of Microbial Communities with Crop Species in Controlled Horticultural Soils of Gyeongnam Province

Young-Han Lee ,  Seong-Tae Lee ,  Eun-Seok Kim 외 4명

한국토양비료학회지

2013 .06

Bacillus subtilis K-20에 의한 청국장의 향미성분 및 기능성식품에 관한 연구

김영숙 ,  정혁준 ,  박영숙 외 1명

한국식품과학회지

2003 .06

Isolation, Purification and Characterization of Chitosanase from Bacillus subtilis CH1

Chulhong Oh ,  Jehee Lee

한국양식학회지

2006 .02

[P5-08] Purification and Characterization of a Fibrinolytic Enzyme of Bacillus amylofiquefaciens CH86-1, Isolated from Chunggukjang

A. R. Lee ,  W. J. Jeong ,  J. Y. Lee 외 6명

한국식품영양과학회 학술대회발표집

2008 .10

[P5-39] Isolation of Bacillus amyloliquefaciens MJ 1-4 and CH 51 with antimicrobial activities from meju and cheonggukjang

Hwang A Lee ,  Gun-Hee Kwon ,  Ji Yeong Pa 외 7명

한국식품영양과학회 학술대회발표집

2009 .11

황색자생균의 형태적 특성에 관한 연구

이종수

한국조경학회지

1995 .01

[P5-52] Cloning of Poly γ-Glutamate Production Genes (pgsBCA) from Bacillus amyloliquefaciens CH86-1

Chang Un Baek ,  Gun-Hee Kwon ,  Ji Yeon Lee 외 6명

한국식품영양과학회 학술대회발표집

2009 .11

Changes of Quality and Functional Properties of Ginseng Fermented by Bacillus subtilis

Ji-Yun Jeong ,  Hee-Jin Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Synthesis of Long-Chain Unsaturated Acetates

오성기

Applied Biological Chemistry

1976 .01

Fertilizer Types Effect on CH₄and CO₂Emission from Soils under Changing Water Regimes

Sang-Sun Lim ,  Kwang-Seung Lee ,  Sun-Il Lee 외 3명

한국토양비료학회 학술발표회 초록집

2011 .05

Analysis of the Bacterial Composition During Kochujang, a Korean Traditional Fermented Hot Pepper-soybean Paste, Fermentation

Sun-Jung Pa ,  k ,  Jin-Hee Chang 외 2명

Food Science and Biotechnology

2009 .08

Characterization of a 27 kDa Fibrinolytic Enzyme from Bacillus amyloliquefaciens CH86-1 Isolated from Cheonggukjang

Lee ,  Ae-Ran ,  Kim 외 14명

Applied Biological Chemistry

2010 .01

드론영상을 활용한 논 유기물 관리 인자 조사 및 메탄가스 배출량 산정

박진석 ,  장성주 ,  김형준 외 2명

한국농공학회논문집

2020 .01

Fermentation Characterization of Mulberry Leaf using Bacillus subtilis

Seung-Ho Seo ,  Seong-Eun Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

Fly Ash Application Effects on CH₄and CO₂Emission from Soils under Changing Water Regimes

Sang-Sun Lim ,  Kwang-Seung Lee ,  Sun-Il Lee 외 3명

한국토양비료학회 학술발표회 초록집

2011 .05

Analysis of research trends in methane emissions from rice paddies in Korea

Eun-Jung Choi ,  Jae-Han Lee ,  Hyun-Cheol Jeong 외 4명

Korean Journal of Agricultural Science

2017 .12