Analysis of Microflora Profile in Korean Traditional Nuruk von Song, S.H., CJ Cheiljedang, Seoul , Republic of Korea, Lee, C.H., Dankook University, Cheonan 330-714, Korea, Lee, S.H., Gachon University, Seongnam , Republic of Korea, Park, J.M., Korea Federation of Culture Collections, Seoul, Republic of Korea, Lee, H.J., Seoul National University, Seoul , Republic of Korea, Bai, D.H., Dankook University, Cheonan 330-714, Korea, Yoon, S.S., Yonsei University, Wonju, Republic of Korea, Choi, J.B., The University of Suwon, Hwaseong , Republic of Korea, Park, Y.S., Gachon University, Seongnam , Republic of Korea

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Magnetite Embedded Mini-Emulsion Polymerized Polystyrene Particles and Their Magnetorheology von Kim, Min Wook, Bae, Dong Hun, Kwon, Seung Hyuk, Choi, Hyoung Jin

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Feasibility of Brewing Makgeolli Using Pichia anomala Y197-13, a Non-Saccharomyces cerevisiae von Kim, H.R., Korea Food Research Institute, Sungnam, Republic of Korea, Kim, J.H., Korea Food Research Institute, Sungnam, Republic of Korea, Bai, D.H., Dankook University, Cheonan, Republic of Korea, Ahn, B.H., Korea Food Research Institute, Sungnam, Republic of Korea

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Oceanobacillus gochujangensis sp. nov., isolated from gochujang a traditional Korean fermented food von Jang, Seo-Jung, Kim, Yu-Jin, Lee, Sul-Hee, Park, Young-Seo, Park, Jung-Min, Bai, Dong-Hoon

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Bioconversion of Ginsenosides from Red Ginseng Extract Using Candida allociferrii JNO301 Isolated from Meju von Lee, Sulhee, Lee, Yong-Hun, Park, Jung-Min, Bai, Dong-Hoon, Jang, Jae Kweon, Park, Young-Seo

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Metabolite Profiling during Fermentation of Makgeolli by the Wild Yeast Strain Saccharomyces cerevisiae Y98-5 von Kim, Hye Ryun, Kim, Jae-Ho, Ahn, Byung Hak, Bai, Dong-Hoon

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Characterization of Yakju Brewed from Glutinous Rice and Wild-Type Yeast Strains Isolated from Nuruks von Kim, H.R., Korea Food Research Institute, Seongnam, Republic of Korea, Kim, J.H., Korea Food Research Institute, Seongnam, Republic of Korea, Bae, D.H., Dankook University, Cheonan, Republic of Korea, Ahn, B.H., Korea Food Research Institute, Seongnam, Republic of Korea

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Identification and Characterization of Useful Fungi with α-Amylase Activity from the Korean Traditional Nuruk von Kim, H.R., Korea Food Research Institute, Seongnam, Republic of Korea, Kim, J.H., Korea Food Research Institute, Seongnam, Republic of Korea, Bai, D.H., Dankook University, Cheonan, Republic of Korea, Ahn, B.H., Korea Food Research Institute, Seongnam, Republic of Korea

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Microbiological Characteristics of Wild Yeast Strain Pichia anomala Y197-13 for Brewing Makgeolli von Kim, Hye Ryun, Kim, Jae-Ho, Bai, Dong-Hoon, Ahn, Byung Hak

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호알칼리성 Bacillus sp. DK1122 균주가 생산하는 알칼리성 단백질 분해효소의 정제 및 특성 von 이형재, Hyungjae Lee, 유지승, Ji Seung Yoo, 배동훈, Dong Hoon Bai

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Casein phosphopeptide를 생산하는 김치 유래 유산균의 분리 및 특성 연구 von 이미경, Mi Gyeong Lee, 권효정, Hyo Jeong Kwon, 변옥희, Ock Hee Byun, 방보연, Bo Yeon Bang, 김유진, Yu Jin Kim, 박정민, Jungmin Park, 배동훈, Dong Hoon Bai

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Isolation and Characteristics of Lactic Acid Bacteria Producing Casein Phosphopeptides from Kimchi von 이미경, 권효정, 변옥희, 방보연, 김유진, 박정민, 배동훈

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토양으로부터 분리한 Bacillus agaradhaerens DK-2386 균주가 생산하는 Xylanase의 특성 von 최지휘, Ji Hwi Choi, 박영서, Young Seo Park, 이형재, Hyungjae Lee, 배동훈, Dong Hoon Bai

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젓갈에서 분리된 효모를 이용한 아로니아의 탄닌 성분 저감화 효과에 관한 연구 von 신효주, Hyo Ju Shin, 변옥희, Ock Hee Byun, 김유진, Yu Jin Kim, 방보연, Bo Yeon Bang, 박정민, Jung Min Park, 정용섭, Yong Seob Jeong, 배동훈, Dong Hoon Bai

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젓갈에서 분리된 효모를 이용한 아로니아의 탄닌 성분저감화 효과에 관한 연구 von 신효주, 변옥희, 김유진, 방보연, 박정민, 정용섭, 배동훈

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Purification and Characterization of Cell Wall Hydrolase from AlkalophilicBacillus mutanolyticus YU5215 von 옥승호, SEUNG-WOO NAM, 김진만, YUN-JUNG YOO, 배동훈

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Purification and Characterization of Cell Wall Hydrolase from Alkalophilic Bacillus mutanolyticus YU5215 von Seung Ho Ohk, Seung Woo Nam, Jin Man Kim, Yun Jung Yoo, Dong Hoon Bai

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