Transcriptomic analysis of Staphylococcus equorum KM1031 from the high-salt fermented seafood jeotgal under chloramphenicol, erythromycin and lincomycin stresses

por Heo, Sojeong, Kim, Tao, Na, Hong-Eun, Lee, Gawon, Lee, Jong-Hoon, Jeong, Do-Won
Publicado 2022

Comparison of four multilocus sequence typing schemes and amino acid biosynthesis based on genomic analysis of Bacillus subtilis

por Lee, Gawon, Heo, Sojeong, Kim, Tao, Na, Hong-Eun, Lee, Jong-Hoon, Jeong, Do-Won
Publicado 2023

Increased Production of γ-Aminobutyric Acid from Brewer’s Spent Grain Through Bacillus Fermentation

por Kim, Tao, Heo, Sojeong, Na, Hong-Eun, Lee, Gawon, Lee, Jong-Hoon, Kim, Ji-Yeon, Jeong, Do-Won
Publicado 2023

Safety Assessment Systems for Microbial Starters Derived from Fermented Foods

por Heo, Sojeong, Kim, Tao, Na, Hong-Eun, Lee, Gawon, Park, Jung-Hyun, Park, Hee-Jung, Jeong, Do-Won
Publicado 2022

Discrimination of Bacillus subtilis from Other Bacillus Species Using Specific Oligonucleotide Primers for the Pyruvate Carboxylase and Shikimate Dehydrogenase Genes

por Lee, Gawon, Heo, Sojeong, Kim, Tao, Na, Hong-Eun, Park, Junghyun, Lee, Eungyo, Lee, Jong-Hoon, Jeong, Do-Won
Publicado 2022

Bacterial Community of Galchi-Baechu Kimchi Based on Culture-Dependent and - Independent Investigation and Selection of Starter Candidates

por Kim, Tao, Heo, Sojeong, Na, Hong-Eun, Lee, Gawon, Kim, Jong-Hoon, Kwak, Mi-Sun, Sung, Moon-Hee, Jeong, Do-Won
Publicado 2022