Antibiotic susceptibility of Bacillus velezensis von Heo, Ganghun, Kong, Haram, Kim, Namwon, Lee, Sugyeong, Sul, Sooyoung, Jeong, Do-Won, Lee, Jong-Hoon

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Microbiome Analysis of Traditional Grain Vinegar Produced under Different Fermentation Conditions in Various Regions in Korea von Kong, Haram, Kim, Sun-Hee, Jeong, Woo-Soo, Kim, So-Young, Yeo, Soo-Hwan

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Microbiome and Volatile Metabolic Profile of Acetic Acid Fermentation Using Multiple Starters for Traditional Grain Vinegar von Kong, Haram, Kim, Sun Hee, Jeong, Woo-Soo, Kim, So-Young, Yeo, Soo-Hwan

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Safety and Technological Characterization of Staphylococcus xylosus and Staphylococcus pseudoxylosus Isolates from Fermented Soybean Foods of Korea von Kong, Haram, Jeong, Do-Won, Kim, Namwon, Lee, Sugyeong, Sul, Sooyoung, Lee, Jong-Hoon

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Genetic Background Behind the Amino Acid Profiles of Fermented Soybeans Produced by Four Bacillus spp von Jang, Mihyun, Jeong, Do-Won, Heo, Ganghun, Kong, Haram, Kim, Cheong-Tae, Lee, Jong-Hoon

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메주 유래 Enterococcus faecium 균주의 기능적 특성 및 안전성 von 오영민, Yeongmin Oh, 공하람, Haram Kong, 정도원, Do-won Jeong, 이종훈, Jong-hoon Lee

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Safety and Technological Characterization of Staphylococcus xylosus and Staphylococcus pseudoxylosus Isolates from Fermented Soybean Foods of Korea von Kong, Haram, Jeong, Do-Won, Kim, Namwon, Lee, Sugyeong, Sul, Sooyoung, Lee, Jong-Hoon

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Technological Characteristics and Safety of Enterococcus faecium Isolates from Meju, a Traditional Korean Fermented Soybean Food von Oh, Yeongmin, Kong, Haram, Jeong, Do-Won, Lee, Jong-Hoon

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Genetic Background Behind the Amino Acid Profiles of Fermented Soybeans Produced by Four Bacillus spp von Jang, Mihyun, Jeong, Do-Won, Heo, Ganghun, Kong, Haram, Kim, Cheong-Tae, Lee, Jong-Hoon

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KJ-1 CP-2 Wickerhamomyces anomalus KJ-1 and Wickerhamomyces anomalus CP-2 isolated from traditional nuruk and uses thereof von KIM SUN HEE, KIM SO YEONG, KIM A RA, YEO SOO HWAN, KONG HARAM, JEONG WOO SOO

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