김치 starter용으로 개량된 내산성 변이주 Leuconostoc mesenteroides의 내산성 특성

김치 starter 용의로 개량된 Leuconostoc paramesenteroides의 내산성 변이주가 같는 내산성 특성

흰 쥐의 고정화 스트레스에 대한 루이보스티의 방어 효과

Effect of yeast addition as starter on fermentation of Kimchi.

Isolation of biosurfactant-producing yeast Rhodotorula sp. G-1 and the biosurfactant production.

Effect of G009 on CCl4-induced hepatic injury and lipid peroxidation in rats.

Effect of G009 on lipid peroxidation induced by peroxidizer in rats.

Identification of yeasts isolated from Kimchi for stater.

Kimchi`s flovor and taste affected by Kimchi yeast-producing volatile compounds.