Combinatorial Genetic Perturbation to Refine Metabolic Circuits for Producing Biofuels and Biochemicals.

journal nameBiotechnol Adv

author19. Hyo Jin Kim, Timothy Lee Turner and Yong-Su Jin.

volume (number)31(6)

page number976-985

publication date2013.11.01

Thesis Link

Selection and characteristics of fermented salted seafood (Jeotgal)-originated strains with excellent S-adenosyl-L-methionine (SAM) production and probiotics efficacy.

journal name Korean J Food Sci An

authorMin-Jeong Kim, Sunhyun Park, Ran-Sook Lee, Sang-Dong Lim, Hyo Jin Kim and Myung-Ki Lee.

volume (number)34(1)

page number65-72

publication date2014.02.28

Thesis Link

Pyrosequencing analysis of microbiota reveals that lactic acid bacteria are dominant in Korean flat fish fermented food, gajami-sikhae.

journal nameBiosci Biotechnol Biochem

authorHyo Jin Kim, Min-Jeong Kim, Timothy Lee Turner, Bong-Soo Kim, Kyung-Mo Song, Sung Hun Yi, and Myung-Ki Lee.

volume (number)78(9)

page number1611-1618

publication date

Thesis Link

Selection and characterization of Cheonggukjang (fast fermented soybean paste)-originated bacterial strains with a high level of S-adenosyl-L-methionine (SAMe) production and probiotics efficacy.

journal nameJ Med Food

authorSunhyun Park, Min-Jeong Kim, Jiyoung Hong, Hyo Jin Kim, Sung-Hun Yi and Myung-Ki Lee.

volume (number) 17(11)

page number1170-1176

publication date2014.11.10

Thesis Link

Development of primers for PCR classification of lactic acid bacteria in Kimchi based on the genes for carbohydrate metabolic pathways.

journal nameCurr Top Lactic Acid Bac Probio 2014.

authorMyung-Ki Lee, Hyo Jin Kim, Kyung Mo Song, Sung Hoon Yi, Young-Kyoung Rhee, Sung-Won Moon, and Yu-Ri Kim.

volume (number)2(2)

page number1-8

publication date

Exploitation of reactive oxygen species by fungi: Roles in host-fungus interaction and fungal development

journal name J Microbiol Biotechnol

authorHyo Jin Kim.

volume (number)24(11)

page number1455-1463

publication date2014.11.28

Thesis Link

Pyrosequencing-based analysis of the bacterial community during fermentation of Alaska pollock sikhae: traditional Korean seafood.

journal nameJ Gen Appl Microbiol

authorHyo Jin Kim, Min-Jeong Kim, Timothy Lee Turner and Myung-Ki Lee

volume (number) 60

page number227-233

publication date2014

Thesis Link

Characterization and use of microbial communities in Doenjang to control the unpleasant odor of Ginkgo epicarp.

journal nameFood Sci Biotechnol

authorSunhyun Park, Kyung-Mo Song, Hyo Jin Kim, Bong-Soo Kim, Young Kyung Rhee and Myung-Ki Lee.

volume (number) 23(6)

page number1959-1964

publication date2014.12.31

Thesis Link

Optimizing promoters and secretory signal sequences for producing ethanol from inulin by recombinant Saccharomyces cerevisiae carrying Kluyveromyces marxianus inulinase.

journal nameBioprocess Biosyst Eng

authorSoo-Jeong Hong, Hyo Jin Kim, Jin-Woo Kim, Dae-Hee Lee and Jin-Ho Seo.

volume (number)38

page number263-272

publication date2014.08.21

Thesis Link

Fermentation conditions for high acceptability of Korean traditional fermented beverage Kyejang

journal nameJournal of Korean Society of Food Science and Nutrition

authorJin-Kyoung Jung, Kyung-Mo Song, Sung-Hun Yi, Hyo Jin Kim, Young-Sook Han, and Myung-Ki Lee.

volume (number) 44(1)

page number137-144

publication date2015.01

Thesis Link