Myung-Ki Lee

Safety Evaluation and In vivo Strain-Specific Functionality of Bacillus Strains Isolated from Korean Traditional Fermented Foods

Haryung Park, Myung-Ki Lee, Dahye Jeong et al. · Probiotics and Antimicrobial Proteins · 2020 · 23 citations

Agriculture, Food Science, Microbiology +17

Screening and Characterization of Lactic Acid Bacteria Strains with Anti-inflammatory Activities through in vitro and Caenorhabditis elegans Model Testing

Hye Kyoung Lee, Sun-Hae Choi, Cho-Rong Lee et al. · Korean Journal for Food Science of Animal Resources · 2015 · 22 citations · Full text

Life Sciences, Microbiology, Innate Immunity +12

Effects of Kimchi Lactic Acid Bacteria Lactobacillus sp. OPK2-59 with High GABA Producing Capacity on Liver Function Improvement

Mi‐Ok Bae, Hye-Jin Kim, Youn‐Soo Cha et al. · Journal of the Korean Society of Food Science and Nutrition · 2009 · 20 citations

Life Sciences, Biochemistry, Microbiology +8

Physiological Characteristics and GABA Production of Lactobacillus plantarum K255 Isolated from Kimchi

Sun‐Young Park, Kee-Sung Kim, Myung-Ki Lee et al. · Korean Journal for Food Science of Animal Resources · 2013 · 19 citations · Full text

Life Sciences, Microbiology, Bacteriology +16

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

Hyo Jin Kim, Min-Jeong Kim, Timothy L. Turner et al. · Bioscience Biotechnology and Biochemistry · 2014 · 18 citations · Full text

Agriculture, Food Science, Microbiology +17