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Journal of Microbiology and Biotechnology|January 3, 2012
Antimicrobial treatment of grapes using sodium hypochlorite in winemaking and its effects on the chemical and sensory characteristics of winesKi Seon Yoo, Ji Eun Ahn, Jin Soo Han, et al.Journal of Agricultural and Food Chemistry|October 24, 2015
Production of Ginsenoside F2 by Using Lactococcus lactis with Enhanced Expression of β-Glucosidase Gene from Paenibacillus mucilaginosusLing Li, So-Yeon Shin, Soo Jin Lee, et al.Journal of Biotechnology|August 25, 2018
Complete genome sequence of Leuconostoc citreum EFEL2700, a host strain for transformation of pCB vectorsSeul-Ah Kim, Ye-Ji Jang, Ji Eun Heo, et al.Biotechnology Letters|December 14, 2011
Enhancing acid tolerance of Leuconostoc mesenteroides with glutathioneJi Eun Kim, Hyun-Ju Eom, Yujin Kim, et al.Journal of Microbiology and Biotechnology|August 17, 2017
Microbial Diversity of Commercial Makgeolli and Its Influence on the Organoleptic Characteristics of Korean Rice Sourdough, Jeung-PyunJaehyung Park, Ji Sun Seo, Seul-Ah Kim, et al.Applied Microbiology and Biotechnology|November 18, 2006
Production of GDP-L-fucose, L-fucose donor for fucosyloligosaccharide synthesis, in recombinant Escherichia coliSeong-Goo Byun, Myoung-Dong Kim, Won-Heong Lee, 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.Journal of Industrial Microbiology & Biotechnology|December 6, 2014
A competitive quantitative polymerase chain reaction method for characterizing the population dynamics during kimchi fermentationGee-Hyun Ahn, Jin Seok Moon, So-Yeon Shin, et al.Anaerobe|December 28, 2011
Probiotic properties of Weissella strains isolated from human faecesKang Wook Lee, Ji Yeong Park, Hee Rok Jeong, et al.Journal of Microbiology and Biotechnology|April 27, 2012
Proteomic analysis of proteins increased or reduced by ethanol of Lactobacillus plantarum ST4 isolated from Makgeolli, traditional Korean rice wineSeung Gyu Lee, Kang Wook Lee, Tae Heung Park, et al.Pageof 13