Tae-Woon Kim

Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis

Tae-Woon Kim, Jun Hwa Lee, Sung-Eon Kim et al. · International Journal of Food Microbiology · 2009 · 201 citations

Microbial Diversity, Food Fermentation, Microbial Communities +6

Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation

Min Young Jung, Tae-Woon Kim, Chang-Su Lee et al. · Food Chemistry · 2018 · 109 citations

Kimchi Fermentation, Food Fermentation, Fish Sauce +9

Impact of fermentation conditions on the diversity of white colony-forming yeast and analysis of metabolite changes by white colony-forming yeast in kimchi

Mi‐Ju Kim, Hae‐Won Lee, Joon Yong Kim et al. · Food Research International · 2020 · 44 citations

Biology, Food Fermentation, In Vitro Fermentation +9

Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life

Mi‐Ju Kim, Hae-Won Lee, Mo-Eun Lee et al. · The Journal of Microbiology · 2019 · 41 citations

Extending the shelf life of kimchi with Lactococcus lactis strain as a starter culture

Ja-Young Jang, Mo Eun Lee, Hae‐Won Lee et al. · Food Science and Biotechnology · 2015 · 36 citations

Probiotic, Shelf Life, Food Fermentation +6