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Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste
The results of this study clarified the functional properties of major bacterial communities in the doenjang fermentation process, contributing to the production of safe and high-quality doenJang. Expand
Lentibacillus garicola sp. nov., isolated from myeolchi-aekjeot, a Korean fermented anchovy sauce
It is concluded that strain SL-MJ1T represents a novel species of the genus Lentibacillus, for which the name LentibACillus garicola sp. Expand
Halomonas garicola sp. nov., isolated from saeu-jeot, a Korean salted and fermented shrimp sauce.
A Gram-stain-negative, moderately halophilic and facultatively aerobic bacterium capable of respiration with nitrate, designated strain JJ-M1T, was isolated from saeu-jeot, a traditional Korean fermented shrimp sauce and indicated that it formed a tight phyletic lineage with Halomonas jeotgali HwaT within the genusHalomonas. Expand