Zobrazeno 1 - 10
of 127
pro vyhledávání: '"Byung-Hee Chun"'
Autor:
Byung Hee Chun, Dong Min Han, Hyung Min Kim, Dongbin Park, Da Min Jeong, Hyun Ah Kang, Che Ok Jeon
Publikováno v:
mSystems, Vol 6, Iss 4 (2021)
ABSTRACT The taste and quality of soy sauce, a fermented liquid condiment popular worldwide, is greatly influenced by microbial metabolism during fermentation. To investigate the fermentative features of ganjang (a Korean traditional soy sauce), ganj
Externí odkaz:
https://doaj.org/article/a621cf499bc940728fccdd2c67ba648a
Autor:
Sang Weon Na, Byung Hee Chun, Seok-Hyeon Beak, Shehzad Abid Khan, Md Najmul Haque, Jae Sung Lee, Che Ok Jeon, Sang-Suk Lee, Myunggi Baik
Publikováno v:
PLoS ONE, Vol 16, Iss 5, p e0251791 (2021)
A Gram-negative, strictly anaerobic mucin-degrading bacterium, which we designated strain E39T, was isolated from the rumen epithelium of Korean cattle. The cells were non-motile and had a coccus morphology. Growth of strain E39T was observed at 30-4
Externí odkaz:
https://doaj.org/article/88f455778a7e4fb692c040db732b609c
Publikováno v:
Standards in Genomic Sciences, Vol 12, Iss 1, Pp 1-8 (2017)
Abstract The genome of Leuconostoc suionicum DSM 20241T (=ATCC 9135T = LMG 8159T = NCIMB 6992T) was completely sequenced and its fermentative metabolic pathways were reconstructed to investigate the fermentative properties and metabolites of strain D
Externí odkaz:
https://doaj.org/article/f3400cdd1eaf46a6b1e21fee2f522c28
Publikováno v:
International Journal of Molecular Sciences, Vol 22, Iss 7, p 3652 (2021)
The metabolism of bile acid by the gut microbiota is associated with host health. Bile salt hydrolases (BSHs) play a crucial role in controlling microbial bile acid metabolism. Herein, we conducted a comparative study to investigate the alterations i
Externí odkaz:
https://doaj.org/article/e2e57ec778394f52b06dccc8dfa90331
Autor:
Da Hye Song, Byung Hee Chun, Sunmin Lee, Su Young Son, Chagam Koteswara Reddy, Ha In Mun, Che Ok Jeon, Choong Hwan Lee
Publikováno v:
Foods, Vol 10, Iss 3, p 641 (2021)
Doenjang and ganjang are secondary fermented soybean products from meju (primary fermented product) following a complex fermentation process that separates the products into solid (doenjang) and liquid (ganjang) states. We performed a comparative stu
Externí odkaz:
https://doaj.org/article/757d28e615944e6785f8622611de12a3
Autor:
Hyunchae Joung, Byoung Kook Kim, Sung Yurb Park, Yoo Jin Kwon, Che Ok Jeon, Hye Su Jung, Jaeryang Chu, Byung Hee Chun
Publikováno v:
Journal of Microbiology and Biotechnology. 31:1420-1429
The safety of the probiotic strain Q180, which exerts postprandial lipid-lowering effects, was bioinformatically and phenotypically evaluated. The genome of strain Q180 was completely sequenced, and single circular chromosome of 3,197,263 bp without
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1f1008da618d5bca6a06e174d126709
https://doi.org/10.4014/jmb.2106.06066
https://doi.org/10.4014/jmb.2106.06066
Autor:
Baolei Jia, Byung Hee Chun, Ga Youn Cho, Kyung Hyun Kim, Ji Young Moon, Soo-Hwan Yeo, Che Ok Jeon
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 5 (2017)
Externí odkaz:
https://doaj.org/article/699c6d7e987c418d9f68f06902ba7f5d
Publikováno v:
Food microbiology. 110
To investigate the fermentative characteristics of Bacillus and lactic acid bacteria, the key microbes known to be involved in doenjang-meju (a Korean traditional fermented soybean brick) fermentation, we prepared and analyzed two sets of doenjang-me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae125594ef5dd5dd932c3b65ad1b635d
https://pubmed.ncbi.nlm.nih.gov/36462832
https://pubmed.ncbi.nlm.nih.gov/36462832
Publikováno v:
Current Microbiology. 78:2548-2555
Strain H239T, a gram-negative, strictly aerobic, and oxidase-positive, and catalase-negative bacterium, was isolated from mountain soil in Gangwon-do of South Korea. Colonies were orange colored, and cells were motile rods with a single polar flagell
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1d077b08a5148fec3466ef682b3f39f
https://doi.org/10.1007/s00284-021-02515-8
https://doi.org/10.1007/s00284-021-02515-8
Publikováno v:
Korean Journal of Chemical Engineering. 38:306-315
The pyrolysis characteristic of furniture processing residue (FPR), which was analyzed by thermogravimetric analysis (TGA) under nitrogen atmosphere, mainly decomposed between 230 °C and 500 °C. The FPR was submitted to fast pyrolysis in a bubbling
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb5f9ab1667153150cb77bc0b7ad402c
https://doi.org/10.1007/s11814-020-0688-x
https://doi.org/10.1007/s11814-020-0688-x