Chun BH - Search Results

1

Enzymatic Activity and Amino Acids Production of Predominant Fungi from Traditional Meju during Soybean Fermentation.

Kim DH, Chun BH, Lee JJ, Kim OC, Hyun J, Han DM, Jeon CO, Lee SH, Lee SH, Choi YH, Hong SB. Kim DH, et al. Among authors: chun bh. J Microbiol Biotechnol. 2024 Mar 28;34(3):654-662. doi: 10.4014/jmb.2309.09008. Epub 2023 Dec 26. J Microbiol Biotechnol. 2024. PMID: 38213301 Free PMC article.

2

Complete genome sequence of Bacillus methylotrophicus JJ-D34 isolated from deonjang, a Korean traditional fermented soybean paste.

Jung JY, Chun BH, Moon JY, Yeo SH, Jeon CO. Jung JY, et al. Among authors: chun bh. J Biotechnol. 2016 Feb 10;219:36-7. doi: 10.1016/j.jbiotec.2015.12.030. Epub 2015 Dec 21. J Biotechnol. 2016. PMID: 26718560

3

The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste.

Chun BH, Kim KH, Jeong SE, Jeon CO. Chun BH, et al. Food Microbiol. 2020 Apr;86:103329. doi: 10.1016/j.fm.2019.103329. Epub 2019 Sep 14. Food Microbiol. 2020. PMID: 31703874

4

Metabolite Profiling and Microbial Community of Traditional Meju Show Primary and Secondary Metabolite Differences Correlated with Antioxidant Activities.

Song DH, Chun BH, Lee S, Reddy CK, Jeon CO, Lee CH. Song DH, et al. Among authors: chun bh. J Microbiol Biotechnol. 2020 Nov 28;30(11):1697-1705. doi: 10.4014/jmb.2007.07026. J Microbiol Biotechnol. 2020. PMID: 32876067 Free PMC article.

5

Dynamics of microbial communities and metabolites in ganjang, a traditional Korean fermented soy sauce, during fermentation.

Han DM, Chun BH, Feng T, Kim HM, Jeon CO. Han DM, et al. Among authors: chun bh. Food Microbiol. 2020 Dec;92:103591. doi: 10.1016/j.fm.2020.103591. Epub 2020 Jul 3. Food Microbiol. 2020. PMID: 32950133

6

Fermentative features of Bacillus velezensis and Leuconostoc mesenteroides in doenjang-meju, a Korean traditional fermented soybean brick.

Han DM, Baek JH, Chun BH, Jeon CO. Han DM, et al. Among authors: chun bh. Food Microbiol. 2023 Apr;110:104186. doi: 10.1016/j.fm.2022.104186. Epub 2022 Nov 9. Food Microbiol. 2023. PMID: 36462832

7

Chromohalobacter is a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce.

Jung JY, Chun BH, Jeon CO. Jung JY, et al. Among authors: chun bh. J Food Sci. 2015 Dec;80(12):M2853-9. doi: 10.1111/1750-3841.13114. Epub 2015 Oct 23. J Food Sci. 2015. PMID: 26495904

8

Screening and Characterization of Potential Bacillus Starter Cultures for Fermenting Low-Salt Soybean Paste (Doenjang).

Jeon HH, Jung JY, Chun BH, Kim MD, Baek SY, Moon JY, Yeo SH, Jeon CO. Jeon HH, et al. Among authors: chun bh. J Microbiol Biotechnol. 2016 Apr 28;26(4):666-74. doi: 10.4014/jmb.1512.12014. J Microbiol Biotechnol. 2016. PMID: 26718466 Free article.

9

Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce.

Jung JY, Lee HJ, Chun BH, Jeon CO. Jung JY, et al. Among authors: chun bh. PLoS One. 2016 Mar 15;11(3):e0151351. doi: 10.1371/journal.pone.0151351. eCollection 2016. PLoS One. 2016. PMID: 26977596 Free PMC article.

10

Genomic and metabolic features of the Bacillus amyloliquefaciens group- B. amyloliquefaciens, B. velezensis, and B. siamensis- revealed by pan-genome analysis.

Chun BH, Kim KH, Jeong SE, Jeon CO. Chun BH, et al. Food Microbiol. 2019 Feb;77:146-157. doi: 10.1016/j.fm.2018.09.001. Epub 2018 Sep 5. Food Microbiol. 2019. PMID: 30297045

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