Daum

치자황색소의 미생물에 의한 생물변환 및 변환색소의 생산 (문지숙, 김선재, 강성국, 정순택, 장홍기, 김선호, 허북구)
Surface Characteristics and Adhesive Properties of Pichia farinosa SKM - 1, Pichia anomala SKM - T, and Galactomyces geotrichum SJM - 59 (Eun Kyoung Mo, Bao-Jun Xu, Mi Ra Lee, Chang Keun Sung)
Identification of Yeast Proteins from Two - Dimensional Gels of Shizosaccharomyces pombe (Namkyu Sun, Jaewon Jang, Seunghee Lee, Sunkyung Kim, Seunghyun Lee, Misun Won, Kyung Bin Song)
고정화 펩신에 의한 헤모글로빈의 가수분해중 헤모르핀의 추출에 관한 연구 (정숙현, Froideevaux Renato, Guillochon Didier)
감잎(Diospyros kaki thunb) 추출물의 용매 분획별 항균 특성 (정숙현, 서명진)
Ca^(2+) Inhibition and biochemical characterization of Recombinant D - Xylose (D - glucose) isomerase from Hyperthermophilic Eubacterium Thermotoga maritima (Eun Joo Lee, Hyun-Ju Eom, So Yeon Shin, Nam Soo Han)
자반고등어에서 Histamine 분해능을 가진 세균 분리 동정 - 16S rRNA gene 염기서열 비교에 의한 계통발생학적 분석을 이용한 동정결과 - (김영만, 황수정, 김민우)
Anti - Obesity Effects and Fermentation Characteristics of American Preference kimchi Added HCA (Yu-Jin Yang, Ji-Yeoung Hwang, In-Sook Ahn, Ji-Sook Han)
Effect of the Beet Addition on the Quality of American Preference kimchi during Fermentation (Yu-Jin Yang, Ji-Yeoung Hwang, Ji-Sook Han)
일본인을 위한 다이어트 기능성 콩나물 김치의 발효 특성 (구화숙, 송영옥)
Production of γ - Aminobutyric Acid by Lactic Acid Bacteria Isolated from Kimchi (Su-Jin Hwang, Chang-Woon Lee, Mi-Young Yoon, Han-Joon Hwang)
Production of γ - aminobutyric acid and Monacolin K by Monascus strains and its Morphological observation (Chang-Woon Lee, Byeong-Hun Roh, Tae-Hoon Kim, Jae-Hyung Mah, Han-Joon Hwang)
Optimization of culture condition for the production of γ - aminobutyric acid(GABA) by Monascus purpureus ATCC 6405 (Chang-Woon Lee, Tae-Hoon Kim, Jae-Hyung Mah, Han-Joon Hwang)
Optimization of culture condition for the production of monacolin K by Monascus purpureus ATCC 6405 (Chang-Woon Lee, Tae-Hoon Kim, Jae-Hyung Mah, Han-Joon Hwang)
Use of response surface methodology to optimize solid culture for prodcution of Monacolin K and γ - aminobutyric acid (GABA) by Monascus purpureus ATCC 6405 (Chang-Woon Lee, Soo-Hwan Suh, Tae-Hoon Kim, Jae-Hyung Mah, Han-Joon Hwang)
우수균주를 이용한 고추장의 발효 숙성 중 이화학적 변화 (오병철, 쩡찌옌삔, 김용석, 정도연, 이지영, 신동화)
Isolation of Lactic acid bacteria with β - glucosidase activity from human (Gyoung Min Kim, Youn Joo Kim, Jong Sang Kim, Jeong Hwan Kim)
Nucleotide Sequence and Characterization of pFMBL1, a small cryptic plasmid from Leuconostoc mesenteroides SY2 (Seon-Ju Jeong, Jae-Yong Park, Jong-Hwan Kim, Jong-Hoon Lee, Jeong Hwan Kim)
Characterization of α - Galactosidase gene from Leuconostoc mesenteroides SY1 (Jong Hwan Kim, Jae Yong Park, Seon Joo Jeong, Dae kyun Chung, Jeong Hwan Kim)
Molecular Cloning and Characterization of a novel Chitinase from a Traditional Soy Sauce, Bacillus atrophaeus CJ - 3 (Bo Kyung Ko, Sang Wan Gal, Young Ju Choi)
Antimicrobial Effect of Fraxinus rhynchophylla Extracts on Food - Borne Pathogens (Ji-Hyun Bae)
생식가공 공정에 따른 현미의 미생물 제어에 대한 연구 (박난희, 정병석, 최명락, 박종철,