Anti-inflammatory Effect of The Extract of Chungkukjang Fermented with Bacillus amyloliquefaciens SCGB-1 in in vitro and in vivo Models

So Yeon Kim ,  Ji A Lee ,  Yung Choon Yoo

한국식품영양과학회 학술대회발표집

2018 .10

Quality improvement of Cheonggukjang using traditional method (rice straw fermentation) and Bacillus subtilis SRCM101407

Hae-Seok Pa ,  k ,  Sang-Hyeob Sim 외 3명

한국식품영양과학회 학술대회발표집

2020 .10

Microbial biomarker discovery and comparative microbiome analysis in Cheonggukjang supplied Bacillus subtilis SRCM 102751, using next generation sequencing

Hee Gun Yang ,  Su Ji Jeong ,  Ji Won Seo 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Complete genome sequence of Bacillus subtilis 1-2 isolated from Cheonggukjang

Eunbi Oh ,  Suyeon Gu ,  Seungwha Jo 외 3명

한국식품영양과학회 학술대회발표집

2024 .10

Bacillus amyloliquefaciens SCGB 1 발효 청국장 추출물에 의한 항염증 활성 및 염증성 질환 억제 효과

김소연 ,  이경복 ,  조영호 외 4명

한국식품영양과학회지

2020 .07

Potential probiotic strain Bacillus amyloliquefaciens SCGB1 ameliorates inflammation in DSS-induced colitis mice model

Minkyoung Kang ,  Bohyun Yun ,  Younghoon Kim 외 1명

한국식품영양과학회 학술대회발표집

2020 .10

Functional Characteristics of the Bacillus amyloliquefaciens isolated from Deonjang and Cheonggukjang

Rea-Hyun Lee ,  Su-jin Yang ,  Joo-Heon Hong

한국식품영양과학회 학술대회발표집

2015 .08

Development of Cheonggukjang Sauce with Germinated Soybean Fermented Food Ingredients using Bacillus subtilis

Yu-bin Jo ,  Hyeong-Yun Mun ,  Jung-Mi Lee

한국식품영양과학회 학술대회발표집

2019 .10

Characterization of Bacillus subtilis having potential probiotics activity Isolated from Cheonggukjang pastes and Its Application

Myeong Seon Ryu ,  Su-Ji Jeong ,  Ji-Won Seo 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Characterization of Bacillus subtilis SCGB634 containing Potential Probiotic Properties and Antimicrobial Activity against Foodborne Pathogenic Bacteria

Jeong Seon Eom ,  Myeong Seon Ryu ,  Hee-Jong Yang 외 5명

한국식품영양과학회 학술대회발표집

2016 .10

Immune-Enhancing Activity of Chunggukjang Fermented with Bacillus subtilis (SRCM 101336) to Activate Immune Cells

Seung Bin Choo ,  So Yeon Kim ,  Ji A Lee 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

The Hypolipidemic and Anti-Obesity Effects of the Cheonggukjang Extract Prepared Using Bacillus subtilis T77 Strain

Eun-Ah Shim ,  Doyoun Jeong ,  Geun-Seoup Song 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Changes of Quality and Functional Properties of Ginseng Fermented by Bacillus subtilis

Ji-Yun Jeong ,  Hee-Jin Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Optimization of Culture Conditions and Cryoprotectants to Use Food-Grade Ingredients of Bacillus subtilis SRCM102751

Jun-Tae Kim ,  Sanghyeob Sim ,  Sung-ho Cho

한국식품영양과학회 학술대회발표집

2019 .10

Characterization of Bacillus subtilis SCGB 320 having Biogenic Amine Non-Producing and Potential Probiotic Activity Isolated from Deonjang, a Korean Traditional Fermented Food

Myeong Seon Ryu ,  Jeong Seon Eom ,  Hee-Jong Yang 외 4명

한국식품영양과학회 학술대회발표집

2016 .10

Bacillus amyloliquefaciens(SRCM 100730)로 발효된 청국장 추출물의 RAW 264.7 대식세포 면역증강 활성

추승빈 ,  양혜 ,  정도연 외 4명

한국식품영양과학회지

2017 .11

Evaluation of Antithrombotic and Antioxidant Activities of Fermented Mixed Grains by Bacillus amyloliquefaciens

Su Jin Heo ,  Sung Wook Han ,  Ah-Jin Kim 외 6명

한국식품영양과학회 학술대회발표집

2016 .10

Complete Genome Sequence of Bacillus velezensis SRCM123815: Characterization of Notable Protease Activity and Antibacterial Properties from Cheonggukjang

Hee Gun Yang ,  Ji Won Seo ,  Bo Ram Jung 외 3명

한국식품영양과학회 학술대회발표집

2024 .10

Isolation and Characterization of Biogenic Amines Non-producing Bacillus subtilis SCGB159 having Antibacterial Activity against Foodborne Pathogenic Bacteria

Jeong Seon Eom ,  Myeong Seon Ryu ,  Hee-Jong Yang 외 5명

한국식품영양과학회 학술대회발표집

2016 .10

전통장류유래 Bacillus spp.의 프로바이오틱스 활성과 청국장 발효 특성

류명선 ,  양희종 ,  김진원 외 4명

Food Science and Preservation

2017 .12