Lee JH - Search Results

1

Comparative Analysis of N-Lactoyl-phenylalanine and 3-Phenyllactic Acid Production in Lactic Acid Bacteria from Kimchi: Metabolic Insights and Influencing Factors.

Kim HS, Jung S, Kim MJ, Jeong JY, Hwang IM, Lee JH. Kim HS, et al. Among authors: lee jh. J Agric Food Chem. 2024 Dec 11;72(49):27177-27186. doi: 10.1021/acs.jafc.4c07158. Epub 2024 Nov 28. J Agric Food Chem. 2024. PMID: 39606886

2

Temperature impact on microbial and metabolic profiles in kimchi fermentation.

Jung S, Hwang IM, Lee JH. Jung S, et al. Among authors: lee jh. Heliyon. 2024 Feb 28;10(5):e27174. doi: 10.1016/j.heliyon.2024.e27174. eCollection 2024 Mar 15. Heliyon. 2024. PMID: 38468946 Free PMC article.

3

Characterization of transcriptional response of Lactobacillus plantarum under acidic conditions provides insight into bacterial adaptation in fermentative environments.

Jung S, Lee JH. Jung S, et al. Among authors: lee jh. Sci Rep. 2020 Nov 5;10(1):19203. doi: 10.1038/s41598-020-76171-6. Sci Rep. 2020. PMID: 33154427 Free PMC article.

4

Arginine metabolism and the role of arginine deiminase-producing microorganisms in kimchi fermentation.

Jung S, Chang JY, Lee JH. Jung S, et al. Among authors: lee jh. Heliyon. 2022 Nov 23;8(11):e11802. doi: 10.1016/j.heliyon.2022.e11802. eCollection 2022 Nov. Heliyon. 2022. PMID: 36458308 Free PMC article.

5

Rapid Quantitative Analysis of Metabolites in Kimchi Using LC-Q-Orbitrap MS.

Jeong JY, Bae M, Kim MJ, Jang HY, Jung S, Lee JH, Hwang IM. Jeong JY, et al. Among authors: lee jh. ACS Omega. 2023 Jan 17;8(4):3896-3904. doi: 10.1021/acsomega.2c06303. eCollection 2023 Jan 31. ACS Omega. 2023. PMID: 36743029 Free PMC article.

6

Transcriptional analysis of the molecular mechanism underlying the response of Lactiplantibacillus plantarum to lactic acid stress conditions.

Jang HY, Kim MJ, Bae M, Hwang IM, Lee JH. Jang HY, et al. Among authors: lee jh. Heliyon. 2023 May 25;9(6):e16520. doi: 10.1016/j.heliyon.2023.e16520. eCollection 2023 Jun. Heliyon. 2023. PMID: 37303574 Free PMC article.

7

Elemental Analysis of Kimchi Cabbage Leaves, Roots, and Soil and Its Potential Impact on Human Health.

Hwang IM, Jung S, Jeong JY, Kim MJ, Jang HY, Lee JH. Hwang IM, et al. Among authors: lee jh. ACS Omega. 2023 Jun 1;8(23):20892-20899. doi: 10.1021/acsomega.3c01672. eCollection 2023 Jun 13. ACS Omega. 2023. PMID: 37323378 Free PMC article.

8

Exploring the influence of garlic on microbial diversity and metabolite dynamics during kimchi fermentation.

Jang HY, Kim MJ, Jeong JY, Hwang IM, Lee JH. Jang HY, et al. Among authors: lee jh. Heliyon. 2024 Jan 19;10(2):e24919. doi: 10.1016/j.heliyon.2024.e24919. eCollection 2024 Jan 30. Heliyon. 2024. PMID: 38312694 Free PMC article.

9

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

10

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.

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