Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Chae Hun Ra"'
Autor:
Su Bin Ji, Chae Hun Ra
Publikováno v:
Current Topic in Lactic Acid Bacteria and Probiotics. 8:79-86
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b1c58696d6ab1dcf66f4629f9f0e4ad
https://doi.org/10.35732/ctlabp.2022.8.2.79
https://doi.org/10.35732/ctlabp.2022.8.2.79
Publikováno v:
Food Engineering Progress. 26:19-26
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2788002c2c8b3d83876b734c468282b3
https://doi.org/10.13050/foodengprog.2022.26.1.19
https://doi.org/10.13050/foodengprog.2022.26.1.19
Autor:
Su Bin Ji, Chae Hun Ra
Publikováno v:
Journal of Microbiology and Biotechnology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3513f9af602d2a13340fa2bd471b6ad4
https://doi.org/10.4014/jmb.2301.01041
https://doi.org/10.4014/jmb.2301.01041
Publikováno v:
Applied Biochemistry and Biotechnology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02fcca9197363e764389fd169179b9a2
https://doi.org/10.1007/s12010-023-04415-y
https://doi.org/10.1007/s12010-023-04415-y
Autor:
Se Yeon Lee, Chae Hun Ra
Publikováno v:
Current Topic in Lactic Acid Bacteria and Probiotics. 7:60-66
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e8eed30ff695ab335f4f4cc27ff5ee4
https://doi.org/10.35732/ctlabp.2021.7.2.60
https://doi.org/10.35732/ctlabp.2021.7.2.60
Autor:
Su Bin Ji, Chae Hun Ra
Publikováno v:
Journal of Microbiology and Biotechnology. 31:1028-1034
The effect of medium composition on enzyme and β-glucan production by Aspergillus oryzae KCCM 12698 was investigated. Brown rice, rice bran, nitrogen, and ascorbic acid are key components of the synthetic medium used in liquid-state fermentation. To
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7760a9721f910c3ba77cd3e641903ba
https://doi.org/10.4014/jmb.2105.05005
https://doi.org/10.4014/jmb.2105.05005
Publikováno v:
Journal of Microbiology and Biotechnology. 30:1912-1918
Hyper-thermal (HT) acid hydrolysis of red seaweed Gelidium amansii was performed using 12% (w/v) slurry and an acid mix concentration of 180 mM at 150°C for 10 min. Enzymatic saccharification when using a combination of Celluclast 1.5 L and CTec2 at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::554148fba79ada37840167763585ed60
https://doi.org/10.4014/jmb.2007.07037
https://doi.org/10.4014/jmb.2007.07037
Publikováno v:
Microbiology and Biotechnology Letters.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::046b4126714b65a5f1c11b441bdd7884
https://doi.org/10.48022/mbl.2107.07010
https://doi.org/10.48022/mbl.2107.07010
Autor:
Se Yeon Lee, Chae Hun Ra
Publikováno v:
Journal of microbiology and biotechnology. 32(3)
Solid-state fermentation using hulled barley was carried out to produce enzymes and β-glucan. The one-factor-at-a-time experiments were carried out to determine the optimal composition of the basal medium. The modified synthetic medium composition i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a3b70831412fd2f47d29cacb6e77d14
https://pubmed.ncbi.nlm.nih.gov/34949745
https://pubmed.ncbi.nlm.nih.gov/34949745
Autor:
Chae Hun Ra, Phunlap Sirisuk, Gwi-Taek Jeong, Sung-Koo Kim, In Yung Sunwoo, Pailin Sukwong, Trung Hau Nguyen
Publikováno v:
Bioprocess and Biosystems Engineering. 42:583-592
Optimal conditions of hyper thermal (HT) acid hydrolysis of the Saccharina japonica was determined to a seaweed slurry content of 12% (w/v) and 144 mM H
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c6c5de78fc3fb18811770b0011a312c
https://doi.org/10.1007/s00449-018-02063-9
https://doi.org/10.1007/s00449-018-02063-9