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Mannitol production by Leuconostoc citreum KACC 91348P isolated from Kimchi.
Leuconostoc genus, which comprise heterofermentative lactic acid bacteria, reduces fructose to mannitol by recycling intracellular NADH. To evaluate the mannitol productivities of differentExpand
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Comparison of Chemical and Microbiological Characteristics of Commercial Kimchi Products in Korea and Japan
Jinmi Company LimitedAbstract The goal of this study was to investigate the chemical and microbiological characteristics of kimchi productsdistributed in Japan (5 brands, J-products) and Korea (2Expand
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Garlic is a source of major lactic acid bacteria for early-stage fermentation of cabbage-kimchi
The major lactic acid bacteria (LAB) strains in cabbage-kimchi and their origins were investigated by single component omission analysis. Cabbage-kimchi samples were prepared by omitting each of theExpand
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Antimicrobial treatment of grapes using sodium hypochlorite in winemaking and its effects on the chemical and sensory characteristics of wines.
This study was performed to examine the use of NaOCl as an alternative antimicrobial compound in winemaking because of the potential health problems that may arise as a result of the use of SO2. ForExpand
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한국과 일본 시판김치제품의 화학적 및 미생물학적 비교분석
The goal of this study was to investigate the chemical and microbiological characteristics of kimchi products distributed in Japan (5 brands, J-products) and Korea (2 brands, K-products). When theirExpand