[P5-42] Changes in Functional Properties of Black Bean-Chunggukjang during Fermentation with Bacillus Subtilis (CH 3-25) and Bacillus Amyloliquefaciens (CH 51 and CH 86-1)

Ji-yeon Chun ,  Woo Ju Jeong ,  Gun-Hee Kwon 외 4명

한국식품영양과학회 학술대회발표집

2007 .10

[S3-3] Expression of Fibrinolytic Enzyme Genes from Bacillus sp. Isolated from Chunggukjang

Gun Hee Kwon ,  Seon-Ju Jeong ,  Jiyeon Chun 외 2명

한국식품영양과학회 학술대회발표집

2007 .10

[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

[P5-08] 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

Bacillus amyloliquefaciens로부터 생산된 protease 특성 및 α-glucosidase 저해활성

이래현 ,  양수진 ,  황태영 외 2명

Food Science and Preservation

2015 .10

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

[P6-12] Effects of Level of Yacon in Chunggukjang on Blood Lipids in Ovariectomized Rats

Choi ,  Mi-Ja ,  Kim 외 1명

한국식품영양과학회 학술대회발표집

2007 .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

[P10-141] Change of Isoflavone Content During Manufacturing of Chunggukjang, a Traditional Korean Fermented Soyfood

Chan Ho Jang ,  Jin Kyu Lim ,  Jong-Sang Kim 외 4명

한국식품영양과학회 학술대회발표집

2005 .10

Cloning and Expression of Dextransucrase, a Dextransynthesizing Enzyme, from Weissella sp. KSD1 in E. coli

Se Hui Lee ,  Dong-Ho Seo ,  Jong-Hyun Jung 외 7명

한국식품영양과학회 학술대회발표집

2012 .10

[P6-11] Effects of Level of Yacon in Chunggukjang on Bone Mineral Density in Ovariectomized Rats

Choi ,  Mi-Ja ,  Kim 외 1명

한국식품영양과학회 학술대회발표집

2007 .10

Review on Benefits of Weissella cibaria in Immune System

Shin Hye Kwak ,  Young Mi Cho ,  Ae Son Om 외 1명

한국식품영양과학회 학술대회발표집

2014 .10

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

김영숙 ,  정혁준 ,  박영숙 외 1명

한국식품과학회지

2003 .06

Weissella hellenica and Weissella cibaria Isolated from Kimchi ameliorate Hepatic Inflammatory Response and Lipid Accumulation in a Co-culture Model of HT-29 and HepG2 Cells

Seul Ki Lim ,  Min-Sung Kwon ,  Jieun Lee 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

유산균 종류에 따른 발효톳 추출물의 항염증 활성

권명숙 ,  문옥주 ,  배민주 외 6명

한국식품영양과학회지

2015 .10

Probiotic Properties of Weissella and Pediococcus Strains

Kang Wook Lee

한국식품영양과학회 학술대회발표집

2014 .10

Probiotic properties of Weissella sp. isolated from Myungran-jeot, salted pollack roe

Chae-Eun Kim ,  Se-Young Oh ,  Mueong-Jin Lee 외 7명

한국수산과학회 양식분과 학술대회

2016 .05

Changes in Physicochemical Properties and Enzyme Activities of Nuruk during Fermentation

SoYoung Pa ,  k ,  ChanWoo Kim 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Isolation of Weissella strains as potent probiotics to improve antioxidant activity of salted squid by fermentation

Le ,  Bao ,  Yang 외 1명

Journal of applied biological chemistry

2018 .01

Isolation and Characterization of bacteriocin producing Weissella Species from Kimchi

Han Taek Kim ,  Jong sup Jeon ,  Myeong Gil Kim 외 3명

한국식품영양과학회 학술대회발표집

2016 .10