Lee SH - Search Results

1

Identification of 2-hydroxyisocaproic acid production in lactic acid bacteria and evaluation of microbial dynamics during kimchi ripening.

Park B, Hwang H, Chang JY, Hong SW, Lee SH, Jung MY, Sohn SO, Park HW, Lee JH. Park B, et al. Among authors: lee sh, lee jh. Sci Rep. 2017 Sep 7;7(1):10904. doi: 10.1038/s41598-017-10948-0. Sci Rep. 2017. PMID: 28883404 Free PMC article.

2

Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation.

Jung JY, Lee SH, Lee HJ, Seo HY, Park WS, Jeon CO. Jung JY, et al. Among authors: lee sh, lee hj. Int J Food Microbiol. 2012 Feb 15;153(3):378-87. doi: 10.1016/j.ijfoodmicro.2011.11.030. Epub 2011 Dec 4. Int J Food Microbiol. 2012. PMID: 22189023

3

Kimchi microflora: history, current status, and perspectives for industrial kimchi production.

Jung JY, Lee SH, Jeon CO. Jung JY, et al. Among authors: lee sh. Appl Microbiol Biotechnol. 2014 Mar;98(6):2385-93. doi: 10.1007/s00253-014-5513-1. Epub 2014 Jan 14. Appl Microbiol Biotechnol. 2014. PMID: 24419800 Review.

4

Source Tracking and Succession of Kimchi Lactic Acid Bacteria during Fermentation.

Lee SH, Jung JY, Jeon CO. Lee SH, et al. J Food Sci. 2015 Aug;80(8):M1871-7. doi: 10.1111/1750-3841.12948. Epub 2015 Jun 30. J Food Sci. 2015. PMID: 26133985

5

Complete Genome Sequence of Pediococcus pentosaceus Strain wikim 20, Isolated from Korean Kimchi.

Lee SH, Jung MY, Park B, Sung-Oh S, Park HW, Choi HJ, Lee JH. Lee SH, et al. Among authors: lee jh. Genome Announc. 2016 Nov 10;4(6):e01233-16. doi: 10.1128/genomeA.01233-16. Genome Announc. 2016. PMID: 27834699 Free PMC article.

6

Applicability of a colorimetric method for evaluation of lactic acid bacteria with probiotic properties.

Jung MY, Lee J, Park B, Hwang H, Sohn SO, Lee SH, Lim HI, Park HW, Lee JH. Jung MY, et al. Among authors: lee sh, lee j, lee jh. Food Microbiol. 2017 Jun;64:33-38. doi: 10.1016/j.fm.2016.12.008. Epub 2016 Dec 18. Food Microbiol. 2017. PMID: 28213032

7

Complete Genome Sequence of Lactobacillus curvatus Strain WiKim38 Isolated from Kimchi.

Lee SH, Jung MY, Song JH, Lee M, Chang JY. Lee SH, et al. Among authors: lee m. Genome Announc. 2017 May 4;5(18):e00273-17. doi: 10.1128/genomeA.00273-17. Genome Announc. 2017. PMID: 28473381 Free PMC article.

8

Large-scale targeted metagenomics analysis of bacterial ecological changes in 88 kimchi samples during fermentation.

Lee M, Song JH, Jung MY, Lee SH, Chang JY. Lee M, et al. Among authors: lee sh. Food Microbiol. 2017 Sep;66:173-183. doi: 10.1016/j.fm.2017.05.002. Epub 2017 May 6. Food Microbiol. 2017. PMID: 28576366

9

Pan-genomic and transcriptomic analyses of Leuconostoc mesenteroides provide insights into its genomic and metabolic features and roles in kimchi fermentation.

Chun BH, Kim KH, Jeon HH, Lee SH, Jeon CO. Chun BH, et al. Among authors: lee sh. Sci Rep. 2017 Sep 14;7(1):11504. doi: 10.1038/s41598-017-12016-z. Sci Rep. 2017. PMID: 28912444 Free PMC article.

10

Evaluation of ginsenoside bioconversion of lactic acid bacteria isolated from kimchi.

Park B, Hwang H, Lee J, Sohn SO, Lee SH, Jung MY, Lim HI, Park HW, Lee JH. Park B, et al. Among authors: lee sh, lee j, lee jh. J Ginseng Res. 2017 Oct;41(4):524-530. doi: 10.1016/j.jgr.2016.10.003. Epub 2016 Oct 10. J Ginseng Res. 2017. PMID: 29021699 Free PMC article.

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