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Systematic and Applied Microbiology|April 16, 2018
Acetobacter oryzifermentans sp. nov., isolated from Korean traditional vinegar and reclassification of the type strains of Acetobacter pasteurianus subsp. ascendens (Henneberg 1898) and Acetobacter pasteurianus subsp. paradoxus (Frateur 1950) as Acetobacter ascendens sp. nov., comb. novKyung Hyun Kim, Ga Youn Cho, Byung Hee Chun, et al.Journal of Microbiology and Biotechnology|August 10, 2021
Safety Assessment of Lactiplantibacillus (formerly Lactobacillus) plantarum Q180Yoo Jin Kwon, Byung Hee Chun, Hye Su Jung, et al.Probiotics and Antimicrobial Proteins|May 17, 2017
Distinct Histone Modifications Modulate DEFB1 Expression in Human Vaginal Keratinocytes in Response to Lactobacillus sppJaehyouk Lee, Ara Jang, Jin Wook Kim, et al.Foods (Basel, Switzerland)|April 3, 2021
Comprehensive Metabolite Profiling and Microbial Communities of Doenjang (Fermented Soy Paste) and Ganjang (Fermented Soy Sauce): A Comparative StudyDa Hye Song, Byung Hee Chun, Sunmin Lee, et al.Journal of Environmental Management|August 11, 2022
Isolation and screening of indigenous microalgae species for domestic and livestock wastewater treatment, biodiesel production, and carbon sequestrationJae-Cheol Lee, Jae-Hyoung Joo, Byung Hee Chun, et al.Journal of Microbiology and Biotechnology|January 1, 2016
Screening and Characterization of Potential Bacillus Starter Cultures for Fermenting Low-Salt Soybean Paste (Doenjang)Hye Hee Jeon, Ji Young Jung, Byung-Hee Chun, et al.Plos One|May 20, 2021
Pseudoprevotella muciniphila gen. nov., sp. nov., a mucin-degrading bacterium attached to the bovine rumen epitheliumSang Weon Na, Byung Hee Chun, Seok-Hyeon Beak, et al.Food Microbiology|April 27, 2022
Genomic features, aroma profiles, and probiotic potential of the Debaryomyces hansenii species complex strains isolated from Korean soybean fermented foodDa Min Jeong, Su Jin Yoo, Min-Seung Jeon, et al.Journal of Microbiology and Biotechnology|January 12, 2024
Enzymatic Activity and Amino Acids Production of Predominant Fungi from Traditional Meju during Soybean FermentationDong Hyun Kim, Byung Hee Chun, Jae-Jung Lee, et al.Pageof 5