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 · 140 citations

Agriculture, Food Science, Microbiology +12

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 · 118 citations · Full text

Agriculture, Crop Sciences, Microbiology +16

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 · 95 citations · Full text

Life Sciences, Genetics, Microbiology +17

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 · 91 citations

Life Sciences, Biotechnology, Microbiology +16

Genomic and metabolic features of Tetragenococcus halophilus as revealed by pan-genome and transcriptome analyses

Byung Hee Chun, Dong Min Han, Kyung Hyun Kim et al. · Food Microbiology · 2019 · 77 citations

Life Sciences, Genetics, Microbiology +14