Lee SH - Search Results

1

Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation.

Song HS, Whon TW, Kim J, Lee SH, Kim JY, Kim YB, Choi HJ, Rhee JK, Roh SW. Song HS, et al. Among authors: lee sh. Food Chem. 2020 Jul 15;318:126481. doi: 10.1016/j.foodchem.2020.126481. Epub 2020 Feb 25. Food Chem. 2020. PMID: 32126467

2

Complete genome sequence of Weissella koreensis KACC 15510, isolated from kimchi.

Lee SH, Jung JY, Lee SH, Jeon CO. Lee SH, et al. J Bacteriol. 2011 Oct;193(19):5534. doi: 10.1128/JB.05704-11. J Bacteriol. 2011. PMID: 21914863 Free PMC article.

3

Complete genome sequence of Leuconostoc kimchii strain C2, isolated from Kimchi.

Lee SH, Jung JY, Lee SH, Jeon CO. Lee SH, et al. J Bacteriol. 2011 Oct;193(19):5548. doi: 10.1128/JB.05707-11. J Bacteriol. 2011. PMID: 21914872 Free PMC article.

4

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

5

Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation.

Jeong SH, Lee HJ, Jung JY, Lee SH, Seo HY, Park WS, Jeon CO. Jeong SH, et al. Among authors: lee sh, lee hj. Int J Food Microbiol. 2013 Jan 1;160(3):252-9. doi: 10.1016/j.ijfoodmicro.2012.10.015. Epub 2012 Nov 2. Int J Food Microbiol. 2013. PMID: 23290232

6

Microbial succession and metabolite changes during long-term storage of Kimchi.

Jeong SH, Lee SH, Jung JY, Choi EJ, Jeon CO. Jeong SH, et al. Among authors: lee sh. J Food Sci. 2013 May;78(5):M763-9. doi: 10.1111/1750-3841.12095. Epub 2013 Apr 3. J Food Sci. 2013. PMID: 23550842

7

Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation.

Jung JY, Lee SH, Jin HM, Hahn Y, Madsen EL, Jeon CO. Jung JY, et al. Among authors: lee sh. Int J Food Microbiol. 2013 May 15;163(2-3):171-9. doi: 10.1016/j.ijfoodmicro.2013.02.022. Epub 2013 Mar 6. Int J Food Microbiol. 2013. PMID: 23558201

8

Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi.

Jeong SH, Jung JY, Lee SH, Jin HM, Jeon CO. Jeong SH, et al. Among authors: lee sh. Int J Food Microbiol. 2013 Jun 3;164(1):46-53. doi: 10.1016/j.ijfoodmicro.2013.03.016. Epub 2013 Mar 24. Int J Food Microbiol. 2013. PMID: 23587713

9

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.

10

Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean.

Jung JY, Lee SH, Jeon CO. Jung JY, et al. Among authors: lee sh. Int J Food Microbiol. 2014 Aug 18;185:112-20. doi: 10.1016/j.ijfoodmicro.2014.06.003. Epub 2014 Jun 12. Int J Food Microbiol. 2014. PMID: 24960292

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