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Journal of Microbiology and Biotechnology|September 3, 2020
Metabolite Profiling and Microbial Community of Traditional Meju Show Primary and Secondary Metabolite Differences Correlated with Antioxidant ActivitiesDa Hye Song, Byung Hee Chun, Sunmin Lee, et al.Current Microbiology|January 3, 2021
Paenibacillus silvestris sp. nov., Isolated from Forest SoilJungeun Kim, Hye Su Jung, Ju Hye Baek, et al.Food Microbiology|November 10, 2019
Genomic and metabolic features of Lactobacillus sakei as revealed by its pan-genome and the metatranscriptome of kimchi fermentationKyung Hyun Kim, Byung Hee Chun, Ju Hye Baek, et al.Food Chemistry: X|July 28, 2026
Effects of yeast inoculation on community, metabolites, and flavors in ganjang, a traditional Korean fermented soy sauceDong Min Han, Ju Hye Baek, Dae Gyu Choi, et al.International Journal of Systematic and Evolutionary Microbiology|July 4, 2017
A proposal of Leuconostoc mesenteroides subsp. jonggajibkimchii subsp. nov. and reclassification of Leuconostoc mesenteroides subsp. suionicum (Gu et al., 2012) as Leuconostoc suionicum sp. nov. based on complete genome sequencesHye Hee Jeon, Kyung Hyun Kim, Byung Hee Chun, et al.International Journal of Systematic and Evolutionary Microbiology|September 22, 2021
Ramlibacter algicola sp. nov., isolated from a freshwater alga Cryptomonas obovoideaHyung Min Kim, Dong Min Han, Byung Hee Chun, et al.International Journal of Systematic and Evolutionary Microbiology|July 16, 2020
Mucilaginibacter agri sp. nov. and Mucilaginibacter humi sp. nov., isolated from soilYe Lin Seo, Shehzad Abid Khan, Hyung Min Kim, et al.Current Microbiology|November 4, 2025
Microbial and Metabolic Dynamics during Fermentation of Vinegar with Rye BreadJae Hyeon Ahn, Gyoungmin Baek, Jae-Cheol Lee, et al.Food Microbiology|September 1, 2018
Genomic and metatranscriptomic analyses of Weissella koreensis reveal its metabolic and fermentative features during kimchi fermentationSang Eun Jeong, Byung Hee Chun, Kyung Hyun Kim, et al.Msystems|August 3, 2021
Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered MetatranscriptomicsByung Hee Chun, Dong Min Han, Hyung Min Kim, et al.Pageof 5