Explanipedia

Dellaglioa kimchii sp. nov., a novel lactic acid bacterium isolated from kimchi Open

Hye In Ko, So-Rim Kim, Chae‐Rim Jeong, Misun Yun, Sohee Nam , et al. · 2025

A short, rod-shaped, Gram-positive, catalase-negative and facultative anaerobic bacterium, designated strain P0083 T , was isolated from kimchi, a traditional Korean fermented vegetable. Phylogenetic analysis based on the nearly complete 1…

Development a modified MRS medium for enhanced growth of psychrotrophic lactic acid bacteria isolated from kimchi Open

Hye In Ko, Hae‐Il Yang, So-Rim Kim, Chae‐Rim Jeong, Jong‐Bang Eun , et al. · 2024

Evaluation of growth behavior of lactic acid bacteria isolated from kimchi via kinetic modeling Open

Hye In Ko, So-Rim Kim, Ju Young Lim, Chae‐Rim Jeong, Jong-Bang Eun , et al. · 2024

Lactic acid bacteria (LAB) are critical in kimchi fermentation. This study determined the effect of temperature on the growth of 11 predominant LAB (five psychrotrophic and six mesophilic strains) isolated from kimchi and analyzed their gr…

Evaluation of Growth Behavior of Lactic Acid Bacteria Isolated from Kimchi Via Kinetic Modeling Open

Hye In Ko, So-Rim Kim, Ju Young Lim, Chae‐Rim Jeong, Jong‐Bang Eun , et al. · 2024

Whole genome sequences of <i>Lactococcus lactis</i> KCKM 0851 isolated from green onion kimchi Open

Hye In Ko, So-Rim Kim, Chae‐Rim Jeong, Mo Eun Lee, Jong‐Bang Eun , et al. · 2023

Lactococcus lactis KCKM 0851 isolated from green onion kimchi is a probiotic candidate and can be used as a starter culture for kimchi and dairy products. The whole-genome data of this strain will help us understand its genetics and metabo…

Draft genome sequence of <i>Lactiplantibacillus plantarum</i> KCKM 0106, isolated from mustard leaf kimchi Open

Hye In Ko, So-Rim Kim, Chae‐Rim Jeong, Moeun Lee, Jong‐Bang Eun , et al. · 2023

Lactiplantibacillus plantarum KCKM 0106, isolated from mustard leaf kimchi, demonstrates probiotic properties, such as acid tolerance and adhesion to intestinal epithelial cells. We present the draft genome sequence of L. plantarum KCKM 01…

Combination approach of paired starter culture and lactic acid on inhibiting autochthonous lactic acid bacteria for extending kimchi shelf life Open

Chang Hee Jeong, Hye In Ko, Mo Eun Lee, Sung Gi Min, Mi-Ai Lee , et al. · 2023

Excessive kimchi fermentation by lactic acid bacteria (LAB) during distribution and storage may negatively influence the organoleptic properties of kimchi. Thus, this study aimed to extend kimchi shelf life by inhibiting the growth of auto…

Influence of Isolation Temperature on Isolating Diverse Lactic Acid Bacteria from Kimchi and Cultural Characteristics of Psychrotrophs Open

Hye In Ko, Chang Hee Jeong, Se Jin Park, So-Rim Kim, Jong‐Bang Eun , et al. · 2023

Kimchi is a traditional Korean fermented vegetable that is stored and fermented at low temperatures. However, kimchi lactic acid bacteria (LAB) are typically isolated under mesophilic conditions, which may be inappropriate for isolating th…

Shotgun Metagenomics and Physicochemical Insights into the Effects of Temperature on Bacterial Community and Related Metabolism in Fermented Skates Open

Hye In Ko, Jong‐Bang Eun · 2023

Optimizing Conditions in the Acid Tolerance Test for Potential Probiotics Using Response Surface Methodology Open

Hye In Ko, Chang Hee Jeong, Sung Wook Hong, Jong‐Bang Eun, Tae-Woon Kim · 2022

The acid tolerance test, which is the first step in selecting probiotics, is not standardized and can often cause confusion in the interpretation of results. Thus, in the present study, we optimized the conditions for the acid tolerance te…

Enhancement of the functional properties of vegetable sponge beverage fermented with Lactobacillus plantarum isolated from Korean dongchimi Open

Chang Hee Jeong, Hyelyeon Hwang, Ho Jae Lee, Tae-Woon Kim, Hye In Ko , et al. · 2022

This study aimed to enhance the functional activities of vegetable sponge beverage (VSB) through fermentation. A total of 300 species of lactic acid bacteria, isolated from 6 types of kimchi, were screened to obtain the one suitable for fe…

Safety assessment of white colony-forming yeasts in kimchi Open

Chang Hee Jeong, Joon Yong Kim, Young J. Oh, Hye In Ko, Seong Woon Roh , et al. · 2022

White colony-forming yeasts (WCFYs) have been reported to form a white colony on the surface of kimchi, resulting in the deterioration of kimchi sensory quality. However, toxicity of WCFY has rarely been studied. Thus, to evaluate the safe…

Safety Assessment of White Colony-Forming Yeasts in Kimchi Open

Chang Hee Jeong, Joon Yong Kim, Young J. Oh, Hye In Ko, Seong Woon Roh , et al. · 2022

Development of Edible Medium for Kimchi Starter, and Application of Kimchi Fermentation Control Open

Chang Hee Jeong, Hye In Ko, Tae-Woon Kim · 2021

To control the fermentation rate of kimchi, we studied the composition of an edible medium for co-culturing of mixed starter including Lactococcus lactis WiKim0098 and Leuconostoc citreum WiKim0096. The effect of kimchi broth ingredients s…

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