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Browsing by Shim, J.M.Author

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Inhibition of Bacillus cereus in Cheonggukjang fermented with Bacillus starters with antimicrobial activities

Lee, J.Y.; Shim, J.M.; Liu, X.; Yao, Z.; Lee, K.W.; Cho, K.M.; Kim, G.M.; Shin, J.-H.; Kim, J.-S.; Kim, J.H.

ArticleIssue Date2016CitationJournal of the Korean Society of Food Science and Nutrition, v.45, no.5, pp 736 - 745PublisherKorean Society of Food Science and Nutrition
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Inhibition of bacillus cereus in doenjang fermented with multiple starters showing inhibitory activity against pathogens

Lee, J.Y.; Shim, J.M.; Lee, K.W.; Cho, K.M.; Kim, G.M.; Shin, J.-H.; Kim, J.-S.; Kim, J.H.

ArticleIssue Date2016CitationMicrobiology and Biotechnology Letters, v.44, no.3, pp 254 - 260PublisherKorean Society for Microbiolog and Biotechnology
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Isolation and characterization of acetobacterspecles from a traditionally prepared vinegar

Lee, K.W.; Shim, J.M.; Kim, G.M.; Shin, J.-H.; Kim, J.H.

ArticleIssue Date2015CitationKorean Journal of Microbiology and Biotechnology, v.43, no.3, pp 219 - 226PublisherKorean Society for Microbiolog and Biotechnology
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Properties of antimicrobial substances produced by Bacillus amyloliquefaciens CJW15 and Bacillus amyloliquefaciens SSD8

Liu, X.; Shim, J.M.; Yao, Z.; Lee, J.Y.; Lee, K.W.; Kim, H.-J.; Ham, K.-S.; Kim, J.H.

ArticleIssue Date2016CitationKorean Journal of Microbiology and Biotechnology, v.44, no.1, pp 9 - 18PublisherKorean Society for Microbiolog and Biotechnology
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Properties of antimicrobial substances produced by Bacillus species isolated from rice straw

Liu, X.; Yao, Z.; Shim, J.M.; Lee, K.W.; Kim, H.-J.; Kim, J.H.

ArticleIssue Date2017CitationKorean Journal of Microbiology and Biotechnology, v.45, no.2, pp 133 - 142PublisherKorean Society for Microbiolog and Biotechnology
SCOPUS
Properties of meju fermented with multiple starters

Cho, M.J.; Shim, J.M.; Lee, J.Y.; Lee, K.W.; Yao, Z.; Liu, X.; Kim, J.H.

ArticleIssue Date2016CitationMicrobiology and Biotechnology Letters, v.44, no.2, pp 109 - 116PublisherKorean Society for Microbiolog and Biotechnology
SCOPUS
Properties of saeu Jeotgal (shrimp Jeotgal) prepared with different types of salts

Shim, J.M.; Lee, K.W.; Yao, Z.; Kim, J.A.; Kim, H.-J.; Kim, J.H.

ArticleIssue Date2017CitationMicrobiology and Biotechnology Letters, v.45, no.3, pp 218 - 225PublisherKorean Society for Microbiolog and Biotechnology
SCOPUS
Proteases and antioxidant activities of doenjang, prepared with different types of salts, during fermentation

Shim, J.M.; Lee, K.W.; Kim, H.-J.; Kim, J.H.

ArticleIssue Date2016CitationMicrobiology and Biotechnology Letters, v.44, no.3, pp 303 - 310PublisherKorean Society for Microbiolog and Biotechnology
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