Seong-Hyeon Lee

Significance of LED lights in enhancing the production of vinegar using Acetobacter pasteurianus AP01

S. Kamala-Kannan, B. Oh, Do-Youn Jeong, 2021, Preparative biochemistry & biotechnology.

Isolation of Lactiplantibacillus sp. from Korean salted and fermented seafoods for effective fermentation of strawberry leaf extract: enhanced anti-inflammatory activity

Yool‐Jin Park, B. Oh, Jeong‐Muk Lim, 2021, 3 Biotech.

Anti-inflammatory, anti-lipogenesis, and anti-obesity benefits of fermented Aronia vinegar evaluated in 3T3-L1 cells and high-fat diet induced C57BL/6 mice

H. Tae, B. Oh, Do-Youn Jeong, 2022, Food Biotechnology.

Effect of fermentation on antioxidant, antimicrobial, anti-inflammatory, and anti-Helicobacter pylori adhesion activity of Ulmus davidiana var. japonica root bark

B. Oh, Jung-Hee Park, Jeong‐Muk Lim, 2023, Food Science and Biotechnology.