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Journal of Microbiology and Biotechnology|November 8, 2023
Metabolites of Kimchi Lactic Acid Bacteria, Indole-3-Lactic Acid, Phenyllactic Acid, and Leucic Acid, Inhibit Obesity-Related Inflammation in Human Mesenchymal Stem CellsMoeun Lee, Daun Kim, Ji Yoon ChangJournal of Microbiology and Biotechnology|July 25, 2024
Kimchi Lactic Acid Bacteria Starter Culture: Impact on Fermented Malt Beverage Volatile Profile, Sensory Analysis, and Physicochemical TraitsMoeun Lee, Daun Kim, Ki Won Lee, et al.Food Chemistry|July 15, 2020
DNAzyme-based quantitative loop-mediated isothermal amplification for strain-specific detection of starter kimchi fermented with Leuconostoc mesenteroides WiKim32Moeun Lee, Jung Hee Song, Won Bo Shim, et al.Food Research International (Ottawa, Ont.)|November 17, 2019
Bacterial diversity in Korean temple kimchi fermentationMoeun Lee, Jung Hee Song, Ji Min Park, et al.NPJ Science of Food|June 4, 2026
Efficacy of Lactococcus lactis WiKim0124 in Fat-, Sucrose-, and Fat/Sucrose-Induced Obesity ModelsMoeun Lee, Daun Kim, Jung Hee Song, et al.International Journal of Systematic and Evolutionary Microbiology|October 19, 2017
Lactobacillus allii sp. nov. isolated from scallion kimchiMin Young Jung, Se Hee Lee, Moeun Lee, et al.Food Microbiology|June 4, 2017
Large-scale targeted metagenomics analysis of bacterial ecological changes in 88 kimchi samples during fermentationMoeun Lee, Jung Hee Song, Min Young Jung, et al.Genome Announcements|May 6, 2017
Complete Genome Sequence of <i>Lactobacillus curvatus</i> Strain WiKim38 Isolated from KimchiSe Hee Lee, Min Young Jung, Jung-Hee Song, et al.Journal of Microbiology and Biotechnology|December 14, 2022
Use of Vegetable Waste as a Culture Medium Ingredient Improves the Antimicrobial and Immunomodulatory Activities of <i>Lactiplantibacillus plantarum</i> WiKim0125 Isolated from KimchiSeul-Gi Jeong, Ho Myeong Kim, Moeun Lee, et al.Food Chemistry: X|September 24, 2025
Comparative insights into the metabolite and taste discrepancies upon kimchi (<i>Mukeunji</i>) fermentation using different <i>Lactobacillaceae</i> startersMoeun Lee, Daun Kim, Jung Hee Song, et al.Pageof 3