Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Hyun Wook Baek"'
Autor:
Nam Soo Han, Seul-Ah Kim, Shin Dal Kang, Won-Ki Min, Hyun-Wook Baek, Sangmin Shim, Jin-Ho Seo
Publikováno v:
Food Analytical Methods. 14:750-760
Lactobacillus sanfranciscensis, Lactobacillus brevis, and Lactobacillus curvatus are frequently isolated from cereal-based fermented foods and are the dominant lactic acid bacteria in Korean sourdough. Detection of the individual species and their en
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c11ceb4617a0faa2b26bccb46ff8946b
https://doi.org/10.1007/s12161-020-01920-2
https://doi.org/10.1007/s12161-020-01920-2
Autor:
Hyun-Wook Baek, Nam Soo Han, W. Min, S. Shim, Seul-Ah Kim, Ye-Gi Lee, Jae-Han Bae, Jin-Ho Seo
Publikováno v:
Journal of applied microbiologyReferences. 131(5)
Aims This study aimed to clarify the cause of quality reduction in Korean sourdough after successive back-slopping. Methods and results We investigated the dynamic changes in lactic acid bacteria during the back-slopping process using genetic fingerp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36af532bafeb882bd2cd7849f03feacb
https://pubmed.ncbi.nlm.nih.gov/33797823
https://pubmed.ncbi.nlm.nih.gov/33797823
Autor:
Jin-Ho Seo, Jin Soo Hur, Sae Bom Lim, Sangmin Shim, Hyun-Wook Baek, Nam Soo Han, So-Yeon Shin, Hyeongrho Lee
Publikováno v:
International Journal of Food Microbiology. 200:80-86
Lactobacillus sanfranciscensis is a bacterium used in sourdough that provides desirable properties such as better flavor and texture to the sourdough bread. Here, the intra-species diversity of L. sanfranciscensis strains isolated from Korean sourdou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90003007f04b5e9e525cbc09cfae6eaf
https://doi.org/10.1016/j.ijfoodmicro.2015.02.007
https://doi.org/10.1016/j.ijfoodmicro.2015.02.007
Autor:
Ju Hee Kang, Ye Sook Seo, Dong Woo Shin, Soo Hee Chang, Yeon Hwa Mo, Dong Hyun Shin, Hyun Wook Baek, Minyoung Kim, Young Ah Lee, Hee Jung Son, Jung Hyun Min
Publikováno v:
Journal of Clinical Nutrition. 3:40-44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ca1752f10fa184430aa88dcd6fea127
https://doi.org/10.15747/jcn.2010.3.1.40
https://doi.org/10.15747/jcn.2010.3.1.40