Kyung Hyun Kim

The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste

Byung Hee Chun, Kyung Hyun Kim, Sang Eun Jeong et al. · Food Microbiology · 2019 · 134 citations

Food Chemistry, Food Fermentation, Biotechnology +10

Bacillus oryzicola sp. nov., an Endophytic Bacterium Isolated from the Roots of Rice with Antimicrobial, Plant Growth Promoting, and Systemic Resistance Inducing Activities in Rice

Eu Jin Chung, Ajmal Khan, Kyung Hyun Kim et al. · The Plant Pathology Journal · 2015 · 116 citations · Full text

Biology, Endophytic Bacterium Isolated, Plant-pathogen Interaction +12

Pan-genomic and transcriptomic analyses of Leuconostoc mesenteroides provide insights into its genomic and metabolic features and roles in kimchi fermentation

Byung Hee Chun, Kyung Hyun Kim, Hye Hee Jeon et al. · Scientific Reports · 2017 · 89 citations · Full text

Tetragenococcus halophilus MJ4 as a starter culture for repressing biogenic amine (cadaverine) formation during saeu-jeot (salted shrimp) fermentation

Kyung Hyun Kim, Se Hee Lee, Byung Hee Chun et al. · Food Microbiology · 2019 · 84 citations

Biology, Marine Biotechnology, Engineering +8

Genomic and metabolic features of the Bacillus amyloliquefaciens group– B. amyloliquefaciens, B. velezensis, and B. siamensis– revealed by pan-genome analysis

Byung Hee Chun, Kyung Hyun Kim, Sang Eun Jeong et al. · Food Microbiology · 2018 · 69 citations

Biology, B. Amyloliquefaciens, Natural Sciences +8