Shim S - Search Results

1

Evolution-aided improvement of the acid tolerance of Levilactobacillus brevis and its application in sourdough fermentation.

Han NR, Yu S, Byun JA, Yun EJ, Cheon S, Song S, Shim S, Choi IG, Lee SH, Kim KH. Han NR, et al. Among authors: shim s. Food Res Int. 2024 Aug;190:114584. doi: 10.1016/j.foodres.2024.114584. Epub 2024 Jun 1. Food Res Int. 2024. PMID: 38945604

2

Development of species-specific PCR primers and polyphasic characterization of Lactobacillus sanfranciscensis isolated from Korean sourdough.

Lee H, Baek H, Lim SB, Hur JS, Shim S, Shin SY, Han NS, Seo JH. Lee H, et al. Among authors: shim s. Int J Food Microbiol. 2015 May 4;200:80-6. doi: 10.1016/j.ijfoodmicro.2015.02.007. Epub 2015 Feb 11. Int J Food Microbiol. 2015. PMID: 25702881

3

Suitability of Lactobacillus plantarum SPC-SNU 72-2 as a Probiotic Starter for Sourdough Fermentation.

Park DM, Bae JH, Kim MS, Kim H, Kang SD, Shim S, Lee D, Seo JH, Kang H, Han NS. Park DM, et al. Among authors: shim s. J Microbiol Biotechnol. 2019 Nov 28;29(11):1729-1738. doi: 10.4014/jmb.1907.07039. J Microbiol Biotechnol. 2019. PMID: 31635439 Free article.

4

Dynamic interactions of lactic acid bacteria in Korean sourdough during back-slopping process.

Baek HW, Bae JH, Lee YG, Kim SA, Min W, Shim S, Han NS, Seo JH. Baek HW, et al. Among authors: shim s. J Appl Microbiol. 2021 Nov;131(5):2325-2335. doi: 10.1111/jam.15097. Epub 2021 Apr 19. J Appl Microbiol. 2021. PMID: 33797823

5

Prebiotic activities of dextran from Leuconostoc mesenteroides SPCL742 analyzed in the aspect of the human gut microbial ecosystem.

Kim G, Bae JH, Cheon S, Lee DH, Kim DH, Lee D, Park SH, Shim S, Seo JH, Han NS. Kim G, et al. Among authors: shim s. Food Funct. 2022 Feb 7;13(3):1256-1267. doi: 10.1039/d1fo03287a. Food Funct. 2022. PMID: 35023534

6

Enhancement of fermentation traits in industrial Baker's yeast for low or high sugar environments.

Cha S, Cho K, Lim N, Oh H, Choi E, Shim S, Lee SH, Hahn JS. Cha S, et al. Among authors: shim s. Food Microbiol. 2025 Jan;125:104643. doi: 10.1016/j.fm.2024.104643. Epub 2024 Sep 13. Food Microbiol. 2025. PMID: 39448153

7

Enhancing lactic acid tolerance in Fructilactobacillus sanfranciscensis via adaptive evolution for sourdough fermentation applications.

Byun JA, Han NR, Yun EJ, Cheon S, Song S, Shim S, Lee SH, Kim KH. Byun JA, et al. Among authors: shim s. Int J Food Microbiol. 2025 Jan 30;428:110978. doi: 10.1016/j.ijfoodmicro.2024.110978. Epub 2024 Nov 17. Int J Food Microbiol. 2025. PMID: 39603089

8

Isolation of lactic acid bacteria starters from Jeung-pyun for sourdough fermentation.

Lim SB, Tingirikari JMR, Seo JS, Li L, Shim S, Seo JH, Han NS. Lim SB, et al. Among authors: shim s. Food Sci Biotechnol. 2017 Dec 12;27(1):73-78. doi: 10.1007/s10068-017-0274-0. eCollection 2018 Feb. Food Sci Biotechnol. 2017. PMID: 30263726 Free PMC article.

9

Heat-Killed Lactobacillus brevis Enhances Phagocytic Activity and Generates Immune-Stimulatory Effects through Activating the TAK1 Pathway.

Jeong M, Kim JH, Lee JS, Kang SD, Shim S, Jung MY, Yang H, Byun S, Lee KW. Jeong M, et al. Among authors: shim s. J Microbiol Biotechnol. 2020 Sep 28;30(9):1395-1403. doi: 10.4014/jmb.2002.02004. J Microbiol Biotechnol. 2020. PMID: 32627755 Free PMC article.

10

Whole-Genome Sequence of Lactobacillus plantarum SPC-SNU 72-2 as a Probiotic Starter for Sourdough Fermentation.

Kim SA, Kim G, Bo B, Shim S, Lee D, Kang SD, Seo JH, Han NS. Kim SA, et al. Among authors: shim s. Microbiol Resour Announc. 2020 Oct 15;9(42):e00708-20. doi: 10.1128/MRA.00708-20. Microbiol Resour Announc. 2020. PMID: 33060265 Free PMC article.

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