Tao Kim

Bacterial Community of Galchi-Baechu Kimchi Based on Culture-Dependent and - Independent Investigation and Selection of Starter Candidates

M. Sung, Do-Won Jeong, S. Heo, 2021, Journal of microbiology and biotechnology.

Safety Assessment Systems for Microbial Starters Derived from Fermented Foods

Do-Won Jeong, S. Heo, Tao Kim, 2022, Journal of microbiology and biotechnology.

The safety and technological properties of Bacillus velezensis DMB06 used as a starter candidate were evaluated by genome analysis

Do-Won Jeong, Jong-Hoon Lee, S. Heo, 2022, LWT.

Comparison of four multilocus sequence typing schemes and amino acid biosynthesis based on genomic analysis of Bacillus subtilis

Do-Won Jeong, Jong-Hoon Lee, S. Heo, 2023, PloS one.

Transcriptomic analysis of Staphylococcus equorum KM1031 from the high-salt fermented seafood jeotgal under chloramphenicol, erythromycin and lincomycin stresses

Do-Won Jeong, Jong-Hoon Lee, S. Heo, 2022, Scientific Reports.

ComQXPA quorum-sensing systems contribute to enhancing the protease activity of Bacillus velezensis DMB05 from fermented soybeans.

Do-Won Jeong, Jong-Hoon Lee, S. Heo, 2023, International journal of food microbiology.