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Sporosarcina aquimarina sp. nov., a bacterium isolated from seawater in Korea, and transfer of Bacillus globisporus (Larkin and Stokes 1967), Bacillus psychrophilus (Nakamura 1984) and Bacillus
A light-orange-coloured, facultatively anaerobic, rod-shaped bacterium (strain SW28T), which was isolated from seawater in Korea, was taxonomically studied by a polyphasic approach. This organismExpand
Halomonas alimentaria sp. nov., isolated from jeotgal, a traditional Korean fermented seafood.
A gram-negative, moderately halophilic bacterial strain, YKJ-16T, which was isolated from jeotgal, a traditional Korean food, was considered to be a member of the genus Halomonas. Cells of strainExpand
Planomicrobium koreense gen. nov., sp. nov., a bacterium isolated from the Korean traditional fermented seafood jeotgal, and transfer of Planococcus okeanokoites (Nakagawa et al. 1996) and
A bacterial strain, JG07T, isolated from the Korean traditional fermented seafood jeotgal, was subjected to a polyphasic taxonomic study. Cells of strain JG07T are cocci or short rods in the earlyExpand
Paenibacillus chinjuensis sp. nov., a novel exopolysaccharide-producing bacterium.
A novel exopolysaccharide-producing bacterium (WN9T) was isolated from Chinju, Korea, and was identified as a member of the genus Paenibacillus on the basis of phenotypic characteristics andExpand
Bacillus jeotgali sp. nov., isolated from jeotgal, Korean traditional fermented seafood.
Two Gram-variable, rod-shaped, endospore-forming bacterial strains, which are motile with peritrichous flagella, were isolated from a Korean traditional fermented seafood, jeotgal. The two isolatesExpand
Cytotoxic triterpenoids from the fruits of Zizyphus jujuba.
The following eleven triterpenoic acids were isolated from the fruits of Zizyphus jujuba (Rhamnaceae): colubrinic acid, alphitolic acid, 3-O-cis-p-coumaroylalphitolic acid (3),Expand
Lactobacillus kimchii sp. nov., a new species from kimchi.
A bacteriocin-producing lactic acid bacterium, which was isolated from the Korean fermented-vegetable food kimchi, was subjected to a polyphasic taxonomic study using phenotypic characterization andExpand
Janibacter terrae sp. nov., a bacterium isolated from soil around a wastewater treatment plant.
A bacterial strain, CS12T, which was isolated from soil around a wastewater treatment plant, was subjected to a polyphasic taxonomic study using phenotypic characterizations and genetic methods. TheExpand
Kinetic studies of the thermal decomposition of 2-chloroethylphosphonic Acid in aqueous solution.
The decomposition of 2-chloroethylphosphonic acid in aqueous solution has been studied at pH values from 6 to 9 and at temperatures in the 30 to 55 C range. The rate of decomposition is estimatedExpand
Tungtungmadic acid, a novel antioxidant, fromSalicornia herbacea
Tungtungmadic acid (3-caffeoyl-4-dihydrocaffeoyl quinic acid) is a new chlorogenic acid derivative that was isolated from theSalicornia herbacea. The structure of tungtungmadic acid was determinedExpand
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