An improved process of isomaltooligosaccharide production in kimchi involving the addition of a Leuconostoc starter and sugars
Cho, Seung Kee, Eom, Hyun-Ju, Moon, Jin Seok, Lim, Sae-Bom, Kim, Yong Kook, Lee, Ki Won, Han, Nam Soo
Published in International journal of food microbiology (17.01.2014)
Published in International journal of food microbiology (17.01.2014)
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Journal Article
Development of species-specific PCR primers and polyphasic characterization of Lactobacillus sanfranciscensis isolated from Korean sourdough
Lee, Hyeongrho, Baek, Hyunwook, Lim, Sae Bom, Hur, Jin Soo, Shim, Sangmin, Shin, So-Yeon, Han, Nam Soo, Seo, Jin-Ho
Published in International journal of food microbiology (04.05.2015)
Published in International journal of food microbiology (04.05.2015)
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Journal Article
Isolation of lactic acid bacteria starters from Jeung-pyun for sourdough fermentation
Lim, Sae Bom, Tingirikari, Jagan Mohan Rao, Seo, Ji Sun, Li, Ling, Shim, Sangmin, Seo, Jin-Ho, Han, Nam Soo
Published in Food science and biotechnology (01.02.2018)
Published in Food science and biotechnology (01.02.2018)
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Journal Article
Garlic is a source of major lactic acid bacteria for early-stage fermentation of cabbage-kimchi
Lim, Sae Bom, Shin, So-Yeon, Moon, Jin Seok, Otgonbayar, Gan-Erdene, Joo, Wooha, Lee, Soo Jin, Jeon, Che Ok, Han, Nam Soo
Published in Food science and biotechnology (01.08.2015)
Published in Food science and biotechnology (01.08.2015)
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