• Publications
  • Influence
Diversity and Abundance of Single-Stranded DNA Viruses in Human Feces
A phylogenetic analysis of 24 large contigs of microphages based on conserved capsid protein sequences revealed five distinct newly discovered evolutionary microphage groups that were distantly related to previously knownMicrophages, suggesting that Bacteroides and Prevotella are the sources of infecting microPHages in their hosts. Expand
Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing.
It was found that bacterial communities differed between starter-inoculated and non- inoculated kimchi at the early stages of fermentation, but overall there were no significant differences in the late phases. Expand
Investigation of archaeal and bacterial diversity in fermented seafood using barcoded pyrosequencing
The results indicate that the archaeal populations in the fermented seafood analyzed are diverse and include the halophilic and mesophilic groups, and that barcoded pyrosequencing is a promising and cost-effective method for analyzing microbial diversity compared with conventional approaches. Expand
The antioxidant, angiotensin converting enzyme inhibition activity, and phenolic compounds of bamboo shoot extracts.
This study was undertaken to evaluate the functional properties of two of the most popular species of edible bamboo shoots in Korea (Phyllostachys pubescens and Phyllostachys nigra). Powdered bambooExpand
Strict vegetarian diet improves the risk factors associated with metabolic diseases by modulating gut microbiota and reducing intestinal inflammation.
It is shown that increased fibre intake reduces gut inflammation by changing the gut microbiota and underscores the benefits of dietary fibre for improving the risk factors of metabolic diseases. Expand
Saturated Hydraulic Conductivity and Porosity within Macroaggregates Modified by Tillage
Greater knowledge of intraaggregate porosity modifications by tillage conveys new information for identifying additional hydrologic, ion retention, and aggregate stability responses to specificExpand
Metagenomic Analysis of the Viral Communities in Fermented Foods
It is indicated that fermented foods contain less complex viral communities than many other environmental habitats, such as seawater, human feces, marine sediment, and soil. Expand
Bacterial communities of traditional salted and fermented seafoods from Jeju Island of Korea using 16S rRNA gene clone library analysis.
2 types of traditional salted fermented seafood from Jeju have distinct communities dominated by Tetragenococcus spp. Expand
Brachybacterium squillarum sp. nov., isolated from salt-fermented seafood.
Based on phenotypic, genotypic and phylogenetic analyses, it is proposed that strain M-6-3(T) represents a novel species for which the name Brachybacterium squillarum sp. Expand
Oceanobacillus kimchii sp. nov. Isolated from a traditional Korean fermented food
Analysis of the 16S rRNA gene sequences, DNA-DNA relatedness and physiological and biochemical tests indicated genotypic and phenotypic differences among strain X50T and reference species in the genus Oceanobacillus, and strain X 50T was proposed as a novel species and named OceanOBacillus kimchii. Expand