Isolation of Bacillus amyloliquefaciens Strains with Antifungal Activities from Meju

Hwang A Lee ,  Jeong Hwan Kim

Preventive Nutrition and Food Science

2012 .03

Quality Characteristics of Kochujang Meju Prepared with Aspergillus Species and Bacillus subtilis

Byong-Hak Oh ,  Young-Suk Kim ,  Pyeong-Hwa Jeong 외 1명

Food Science and Biotechnology

2006 .08

Antifungal spectrum and Isolation of Antifungal Compound from Pseudomonas sp. 101

Jae-Gon Kang ,  Nam-In Baek ,  Kyu-Young Kang

한국농약과학회 학술발표대회 논문집

2000 .04

[P5-69] Quality Characteristics of Korean Traditional Meju and Isolation and Identification of bacteria from the Traditional Meju

Ji Kang Jeong ,  Yanfei Zheng ,  Hye Sun Choi 외 4명

한국식품영양과학회 학술대회발표집

2010 .10

Aspergillus속과 Bacillus subtilis를 이용한 된장메주 발효 중 품질 특성

김종욱 ,  두홍수 ,  권태호 외 2명

Food Science and Preservation

2011 .06

The Growth Inhibitory Effect of Bacillus sp. Isolated from Meju on Bacillus cereus and Purification of Its Antimicrobial Compound

Seul Gi Lee ,  Hae Choon Chang

한국식품영양과학회 학술대회발표집

2013 .11

Genotoxicity Study of Crude Antifungal Compounds Produced by Bacillus subtilis SN7 Isolated from Meju

Hae Choon Chang ,  Sang Bum Koh ,  Jae Joon Lee

한국식품영양과학회 학술대회발표집

2016 .10

Isolation and Identification of Bacillus Species from Different Meju Using ARDRA-PCR

Geunhee Kim ,  Jun-Gu Kwak ,  Jae Han Bae 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Antifungal Spectrum and Isolation of Antifungal Compound from Burkholderia sp. AB125

Jong-Hyun Hu ,  Jae Gon-Kang ,  Dong-O Kwon 외 2명

한국토양비료학회 학술발표회 초록집

2001 .05

Isolation and characterization of an antifungal substance from mushrooms

Yu Jeong Lee ,  Jae Woo Han ,  Kyoung Soo Jang 외 4명

한국농약과학회 학술발표대회 논문집

2017 .11

Isolation and Biological Activity of Antifungal Compound from Pseudomonas sp. AB100

Jae Gon Kang ,  Jong Hyun Hu ,  Kyu Young Kang

한국농약과학회 학술발표대회 논문집

2000 .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

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

순창지역 메주 발효 중 미생물과 효소역가의 변화

유진영 ,  김현규

한국식품영양과학회지

1998 .06

Antifungal Activity of Bacillus sp. GJ-1 Against Phytophthora capsici

Joon-Hee Han ,  Jong-Hwan shin ,  Moon-Jong Kim 외 2명

한국농약과학회 학술발표대회 논문집

2013 .10

Isolation of Bacillus subtilis SCM688 Having Antioxidant Activity and Analysis of Characterization

Hee-Jong Yang ,  Su-Ji Jeong ,  Seong-Yeop Jeong 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Characterization of Bacillus sp. as Multi-Biocontrol Agent

Du Man Yoo ,  Young-Ah Jeon ,  Wan-Kyu Kim 외 2명

한국농약과학회 학술발표대회 논문집

2015 .10

한국 재래식 간장 제조를 위한 메주의 크기와 제조 방법에 따른 품질특성

이종구 ,  권광일 ,  정명근 외 3명

Journal of applied biological chemistry

2009 .01

Quality Characteristics of Soy Sauce Fermented by Bacillus licheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae

Seung-Shi Ham ,  Kyong-Keun Choi ,  Cheng-Bi Cui 외 3명

Food Science and Biotechnology

2004 .10