Safety and Technological Characterization of Staphylococcus xylosus and Staphylococcus pseudoxylosus Isolates from Fermented Soybean Foods of Korea

por Kong, Haram, Jeong, Do-Won, Kim, Namwon, Lee, Sugyeong, Sul, Sooyoung, Lee, Jong-Hoon
Publicado 2022

Microbiome Analysis of Traditional Grain Vinegar Produced under Different Fermentation Conditions in Various Regions in Korea

por Kong, Haram, Kim, Sun-Hee, Jeong, Woo-Soo, Kim, So-Young, Yeo, Soo-Hwan
Publicado 2022

Genetic Background Behind the Amino Acid Profiles of Fermented Soybeans Produced by Four Bacillus spp.

por Jang, Mihyun, Jeong, Do-Won, Heo, Ganghun, Kong, Haram, Kim, Cheong-Tae, Lee, Jong-Hoon
Publicado 2021