Multifunctional effect of probiotic Lactococcus lactis KC24 isolated from kimchi

Na‐Kyoung Lee, Kyoung Jun Han, Sung-Ho Son, +3

LWT

ProbioticDysbiosisBiochemistryBacteriologyMultifunctional Effect +4

Potential probiotic Lactobacillus plantarum Ln4 from kimchi: Evaluation of β-galactosidase and antioxidant activities

Sung-Ho Son, Hyelin Jeon, Eun Bi Jeon, +4

LWT

ProbioticFood Bioactive CompoundFood FermentationBiochemistryBiotechnology +4

In vitro characterization of Lactobacillus brevis KU15006, an isolate from kimchi, reveals anti-adhesion activity against foodborne pathogens and antidiabetic properties

Sung-Ho Son, Hyelin Jeon, Seo-Jin Yang, +2

Microbial Pathogenesis

ProbioticAnti-adhesion ActivityAntimicrobial SusceptibilityMicrobial PathogensMicrobial Disease +10

Antioxidant and immunostimulatory effect of potential probiotic Lactobacillus paraplantarum SC61 isolated from Korean traditional fermented food, jangajji

Sung-Ho Son, Seo-Jin Yang, Hyelin Jeon, +4

Microbial Pathogenesis

ProbioticFood FunctionDysbiosisFood FermentationFood Microbiology +6

The prophylactic effect of probiotic Bacillus polyfermenticus KU3 against cancer cells

Na‐Kyoung Lee, Sung-Ho Son, Eun Bi Jeon, +3

Journal of Functional Foods

ProbioticMedicineCancer PreventionMicrobiologyCancer Cells +8

Probiotic lactic acid bacteria isolated from traditional Korean fermented foods based on β-glucosidase activity

Sung-Ho Son, Hyelin Jeon, Seo-Jin Yang, +4

Food Science and Biotechnology

Probioticβ-Glucosidase ActivityFood FermentationMedicineLactic Acid Bacteria +6

Evaluation of probiotic Bacillus subtilis P229 isolated from cheonggukjang and its application in soybean fermentation

Hyelin Jeon, Seo-Jin Yang, Sung-Ho Son, +3

LWT

ProbioticSoybean FermentationFood FermentationMedicineBacteriology +4

Characterization of Lactobacillus plantarum Lb41, an isolate from kimchi and its application as a probiotic in cottage cheese

Eun Bi Jeon, Sung-Ho Son, Renda Kankanamge Chaturika Jeewanthi, +2

Food Science and Biotechnology

ProbioticFood FermentationLactic Acid BacteriaBacteriologyLactobacillus Plantarum Lb41 +5

Production of β-glucan, glutathione, and glutathione derivatives by probiotic Saccharomyces cerevisiae isolated from cucumber jangajji

Ji-Young Hong, Sung-Ho Son, Sang-Pil Hong, +4

LWT

Industrial MycologyBiosynthesisEngineeringCucumber JangajjiBiochemistry +5