Zobrazeno 1 - 10
of 75
pro vyhledávání: '"Doo Hyun, Park"'
Autor:
Doo Hyun Park
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 82:1234-1242
Bacterial communities and metabolites in kimchi fermented under conventional conditions (CC) compared to CO2-rich environments (CO2) were analyzed. After a 20-day fermentation, lactic and acetic acid productions were 54 and 69 mM under CC, and 19 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99272e8a11dd36ae10390d680f9a8ca9
https://doi.org/10.1080/09168451.2018.1459462
https://doi.org/10.1080/09168451.2018.1459462
Publikováno v:
Asian Journal of Beauty and Cosmetology. 14:379-388
목적: 본 연구의 목적은 안토시아닌의 유무에 따른 특정 식용식물 추출물의 폴리페놀과 플라보노이드 함량, 항산화 활성 및 콜라게 나제, 엘라스타제, 티로시나제의 억제활성을 비교하여
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f16b920c9106b5945d4bd84e405a74f
https://doi.org/10.20402/ajbc.2016.0064
https://doi.org/10.20402/ajbc.2016.0064
Publikováno v:
Korean Journal of Chemical Engineering. 33:1865-1871
The effects of electrochemical reducing power on enrichment, growth, and ammonium production of freeliving diazotrophs from rhizosphere soil were evaluated. Soil bacteria were cultivated in a conventional bioreactor (CBR) and an electrochemical biore
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bef6f8402e8199494b49ef9a5c480b0
https://doi.org/10.1007/s11814-016-0011-z
https://doi.org/10.1007/s11814-016-0011-z
Autor:
Doo Hyun Park
Publikováno v:
Food Science and Biotechnology. 23:1921-1928
The effect of meju fermentation temperature on bacterial diversity and soy sauce quality was evaluated. Meju was fermented at 30, 40, 50, and 60°C for 30 days and soy sauce was prepared using fermented meju. Bacteria grown in fermenting meju at 30 a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9079c3ca86251a9e9e6a919881c2084e
https://doi.org/10.1007/s10068-014-0262-6
https://doi.org/10.1007/s10068-014-0262-6
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 78:503-509
A conventional fermenter (CF), a single-cathode fermenter (SCF), and a double-cathode fermenter (DCF) were employed to evaluate and compare the effects of H2 and electrochemical reducing power on metabolite production by Clostridium acetobutylicum KC
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6028e7bdcc8052c0427c675e6eddfb22
https://doi.org/10.1080/09168451.2014.882743
https://doi.org/10.1080/09168451.2014.882743
Publikováno v:
Korean Journal of Chemical Engineering. 31:475-484
Pseudomonas sp. SMIC-3 grown on NMP was physiologically differentiated from that on glucose. Growth of SMIC-3 in an NMP-defined medium was approximately three times lower than that in a glucose-defined medium. Methylamine and 1-methyl succinimide wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cfd2ae3ab7df398a5beff4acd2cc77f4
https://doi.org/10.1007/s11814-013-0231-4
https://doi.org/10.1007/s11814-013-0231-4
Publikováno v:
Biotechnology and Bioprocess Engineering. 18:909-917
Three, six, nine, and twelve V of electric pulse (EP) was applied to a culture of Weissella cibaria SKkimchi1 in MRS medium and kimchi-making culture (KMC). Viable cell number of SKkimchi1 in MRS medium was decreased in proportion to pulse intensity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6cb58edc96a37e2fe9b39ac6a15a801
https://doi.org/10.1007/s12257-013-0098-6
https://doi.org/10.1007/s12257-013-0098-6
Publikováno v:
Journal of Microbiology and Biotechnology. 22:1471-1477
Carotenoids produced by non-photosynthetic bacteria protect organisms against lethal photodynamic reactions and scavenge oxygenic radicals. However, the carotenoid produced by Gordonia alkanivorans SKF120101 is coupled to reducing power generation. S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d659dd2d3c1a6c660665b2cc04976db
https://doi.org/10.4014/jmb.1207.07038
https://doi.org/10.4014/jmb.1207.07038
Autor:
Doo Hyun Park, Joon Kuk Kim
Publikováno v:
Food Science and Biotechnology. 21:211-218
This study was aimed to evaluate effect of electrochemical redox reaction on wine quality based on variations of yeast viability, chemical ingredients, and bacterial community. DC 3 V of electricity was charged to working electrode to induce electroc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2109241e81de8866003f8c5b9d66e193
https://doi.org/10.1007/s10068-012-0027-z
https://doi.org/10.1007/s10068-012-0027-z
Publikováno v:
Agricultural Sciences. :941-948
This study is intended to measure variations of nutritional soil condition and mass spectrometric patterns to describe the specific effects of electric pulse charged to culture soil which induced an increase of lettuce growth. In a previous study, le
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::124589afda4b112e1da5773246d596ef
https://doi.org/10.4236/as.2012.37115
https://doi.org/10.4236/as.2012.37115