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Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food
TLDR
In this study, metagenomic approaches were used to monitor changes in bacterial populations, metabolic potential, and overall genetic features of the microbial community during the 29-day fermentation process of Kimchi, and provide insights into the kimchi microbial community. Expand
Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation.
TLDR
The combination of the barcoded pyrosequencing strategy and the (1)H NMR technique was used to effectively monitor microbial succession and metabolites production and allowed for a greater understanding of the relationships between the microbial community and metabolite production in kimchi fermentation. Expand
Kimchi microflora: history, current status, and perspectives for industrial kimchi production
TLDR
Heterofermentative LAB belonging to the genera Leuconostoc, Lactobacillus, and Weissella are likely to be key players in kKimchi fermentation and have been subjected to genomic and functional studies to gain a better understanding of the fermentation process and beneficial effects of kimchi. Expand
Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi.
TLDR
Monitoring of the fermentation process of watery kimchi revealed an increase in bacterial abundance during the early fermentation period and the pH values concurrently decreased rapidly without any initial pH increase, suggesting that bacteria and Saccharomyces have a direct antagonistic relationship. Expand
Microbial succession and metabolite changes during long-term storage of Kimchi.
TLDR
H-NMR analysis showed that organic acids as well as bioactive substances were produced during the kimchi fermentation, and Leuconostoc strains and Lactobacillus sakei were identified as the producers of mannitol and GABA, respectively. Expand
Effects of temperature on microbial succession and metabolite change during saeu-jeot fermentation.
TLDR
This study suggests that around 15 °C might be the optimum temperature for the production of safe and tasty saeu-jeot, and Halanaerobium was likely responsible for theProduction of acetate, butyrate, and methylamines. Expand
One-Pot Reverse Transcriptional Loop-Mediated Isothermal Amplification (RT-LAMP) for Detecting MERS-CoV
TLDR
This sensitive, specific and feasible method provides a large-scale technical support in emergencies, and is also applied as a sample-to-detection module in Point of Care Testing devices. Expand
Comparative ocular microbial communities in humans with and without blepharitis.
TLDR
Higher abundances of Streptophyta, Corynebacterium, and Enhydrobacter in blepharitis subjects suggested that human blephoritis might be induced by the infestations of pollens, dusts, and soil particles. Expand
Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean.
TLDR
Investigation of bacterial and fungal community dynamics, along with viable plate counts and water content, showed that the meju molding equipment might be an important source of bacterial cells during doenjang-meju fermentation, whereas fungi might be mostly derived from the fermentation environment including incubation shelves, air, and rice straws. Expand
Quercetin Regulates Sestrin 2-AMPK-mTOR Signaling Pathway and Induces Apoptosis via Increased Intracellular ROS in HCT116 Colon Cancer Cells
TLDR
It is suggested that quercetin-induced apoptosis involved Sestrin 2/AMPK/mTOR pathway, which was regulated by increased intracellular ROS by quercETin. Expand
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