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SCIESCOPUSKCI
Antimicrobial Activity of Bacillus amyloliquefaciens EMD17 Isolated from Cheonggukjang and Potential Use as a Starter for Fermented Soy Foodsopen access

Lee, Jae Yong; Shim, Jae Min; Yao, Zhuang; Liu, Xiaoming; Lee, Kang Wook; Kim, Hyun-Jin; Ham, Kyung-Sik; Kim, Jeong Hwan

ArticleIssue Date2016CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.25, no.2, pp 525 - 532PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUSKCI
Characterization of a Glutamate Decarboxylase (GAD) from Enterococcus avium M5 Isolated from Jeotgal, a Korean Fermented Seafood

Lee, Kang Wook; Shim, Jae Min; Yao, Zhuang; Kim, Jeong A.; Kim, Hyun-Jin; Kim, Jeong Hwan

ArticleIssue Date2017CitationJOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.27, no.7, pp 1216 - 1222PublisherKOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
SCISCIESCOPUS
Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi

Kim, Dong Wook; Kim, Bo-Min; Lee, Hyeon-Jeong; Jang, Gwang-Ju; Song, Seong Hwa; Lee, Jae-In; Lee, Sang Bong; Shim, Jae Min; Lee, Kang Wook; Kim, Jeong Hwan, et al.

ArticleIssue Date2017CitationJOURNAL OF FOOD SCIENCE, v.82, no.5, pp 1124 - 1131PublisherWILEY
SCIESCOPUSKCI
Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentationopen access

Lee, Kang Wook; Shim, Jae Min; Kim, Dong Wook; Yao, Zhuang; Kim, Jeong A.; Kim, Hyun-Jin; Kim, Jeong Hwan

ArticleIssue Date2018CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.27, no.2, pp 489 - 498PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUSKCI
Microbial Communities and Physicochemical Properties of Myeolchi Jeotgal (Anchovy Jeotgal) Prepared with Different Types of Saltsopen access

Shim, Jae Min; Lee, Kang Wook; Yao, Zhuang; Kim, Jeong A.; Kim, Hyun-Jin; Kim, Jeong Hwan

ArticleIssue Date2017CitationJOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.27, no.10, pp 1744 - 1752PublisherKOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
SCIESCOPUSKCI
Properties of a Fibrinolytic Enzyme Secreted by Bacillus amyloliquefaciens RSB34, Isolated from Doenjang

Yao, Zhuang; Liu, Xiaoming; Shim, Jae Min; Lee, Kang Wook; Kim, Hyun-Jin; Kim, Jeong Hwan

ArticleIssue Date2017CitationJOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.27, no.1, pp 9 - 18PublisherKOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
SCIESCOPUSKCI
Properties of Doenjang (Soybean Paste) Prepared with Different Types of Salts

Shim, Jae Min; Lee, Kang Wook; Yao, Zhuang; Kim, Hyun-Jin; Kim, Jeong Hwan

ArticleIssue Date2016CitationJOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.26, no.9, pp 1533 - 1541PublisherKOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
SCIESCOPUSKCI
Properties of Kimchi Fermented with GABA-Producing Lactic Acid Bacteria as a Starter

Lee, Kang Wook; Shim, Jae Min; Yao, Zhuang; Kim, Jeong A.; Kim, Jeong Hwan

ArticleIssue Date2018CitationJOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.28, no.4, pp 534 - 541PublisherKOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
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