Antimicrobial activity of Bacillus amyloliquefaciens EMD17 isolated from Cheonggukjang and potential use as a starter for fermented soy foods von Lee, Jae Yong, Shim, Jae Min, Yao, Zhuang, Liu, Xiaoming, Lee, Kang Wook, Kim, Hyun-Jin, Ham, Kyung-Sik, Kim, Jeong Hwan

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Properties of Meju Fermented with Multiple Starters von 조민정, 심재민, 이재용(경상대학교 대학원 응용생명과학부, 이강욱, 야오좡(경상대학교 대학원 응용생명과학부, 류사오밍(경상대학교 대학원 응용생명과학부, 김정환

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유해균 억제능을 지닌 복합종균을 접종하여 제조한 된장에서 Bacillus cereus 억제 von 이재용, Jae Yong Lee, 심재민, Jae Min Shim, 이강욱, Kang Wook Lee, 조계만, Kye Man Cho, 김경민, Gyoung Min Kim, 신정혜, Jung Hye Shin, 김정상, Jong Sang Kim, 김정환, Jeong Hwan Kim

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Properties of Antimicrobial Substances Produced by Bacillus amyloliquefaciens CJW15 and Bacillus amyloliquefaciens SSD8 von Liu, Xiaoming, Shim, Jae Min, Yao, Zhuang, Lee, Jae Yong, Lee, Kang Wook, Kim, Hyun-Jin, Ham, Kyung-Sik, Kim, Jeong Hwan

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