Publications by authors named "Hae-Choon Chang"

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Pediococcus inopinatus with a well-developed CRISPR-Cas system dominates in long-term fermented kimchi, Mukeunji.
So Yeong Mun, Wooje Lee, Soo-Young Lee, Ji Yoon Chang, Hae Choon Chang

Food Microbiol· February 2024

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Characterization of the Psychrotrophic Lactic Acid Bacterium subsp. LS4 Isolated from Kimchi Based on Comparative Analyses of Its Genomic and Phenotypic Properties.
So Yeong Mun, Ye Jin Seo, Hae Choon Chang

Foods· August 2021

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Rice Bran Fermented with Kimchi-Derived Lactic Acid Bacteria Prevents Metabolic Complications in Mice on a High-Fat and -Cholesterol Diet.
Sihoon Park, Hae-Choon Chang, Jae-Joon Lee

Foods· June 2021

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Rice Bran Fermentation Using EM as a Starter and the Potential of the Fermented Rice Bran as a Functional Food.
Song-Hee Moon, Hae-Choon Chang

Foods· April 2021

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Complete Genome Sequence of Lactobacillus plantarum EM, A Putative Probiotic Strain with the Cholesterol-Lowering Effect and Antimicrobial Activity.
Eiseul Kim, Hae Choon Chang, Hae-Yeong Kim

Curr Microbiol· August 2020

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Characterization of SK Isolated from Kimchi Fermented at Low Temperature (around 0 °C) Based on Complete Genome Sequence and Corresponding Phenotype.
So Yeong Mun, Hae Choon Chang

Microorganisms· July 2020

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Effects of Cabbage-Apple Juice Fermented by EM on Lipid Profile Improvement and Obesity Amelioration in Rats.
Sihoon Park, Hee-Kyoung Son, Hae-Choon Chang, Jae-Joon Lee

Nutrients· April 2020

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Characterization of juice fermented with EM and its cholesterol-lowering effects on rats fed a high-fat and high-cholesterol diet.
Yu Bin Jeon, Jae-Joon Lee, Hae Choon Chang

Food Sci Nutr· November 2019

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Isolation of antifungal activity of TA from kimchi and characterization of its antifungal compounds.
Seol Hwa Lee, Hae Choon Chang

Food Sci Biotechnol· February 2016

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Characterization of starter kimchi fermented with Leuconostoc kimchii GJ2 and its cholesterol-lowering effects in rats fed a high-fat and high-cholesterol diet.
Se Yeon Jo, Eun A Choi, Jae Joon Lee, Hae Choon Chang

J Sci Food Agric· October 2015

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Acute and Subacute Oral Toxicity Evaluation of Crude Antifungal Compounds Produced by Lactobacillus plantarum HD1 in Rats.
Hee-Kyoung Son, Hae-Choon Chang, Jae-Joon Lee

Prev Nutr Food Sci· September 2015

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Purification and characterization of antifungal compounds from Lactobacillus plantarum HD1 isolated from kimchi.
Eun Hye Ryu, Eun Ju Yang, Eun Rhan Woo, Hae Choon Chang

Food Microbiol· August 2014

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Identification of lactic acid bacteria in salted Chinese cabbage by SDS-PAGE and PCR-DGGE.
Yeun Hong, Hee-Seok Yang, Jingmei Li, Seon-Kyeong Han, Hae-Choon Chang

J Sci Food Agric· January 2014

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Comparison of bacterial community changes in fermenting kimchi at two different temperatures using a denaturing gradient gel electrophoresis analysis.
Yeun Hong, Hee-Seok Yang, Hae-Choon Chang, Hae-Yeong Kim

J Microbiol Biotechnol· January 2013

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Evaluation of the probiotic potential of Bacillus polyfermenticus CJ6 isolated from Meju, a Korean soybean fermentation starter.
Ji Hye Jung, Myung Yul Lee, Hae Choon Chang

J Microbiol Biotechnol· November 2012

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Development of a screening method for biogenic amine producing Bacillus spp.
Mi Chang, Hae Choon Chang

Int J Food Microbiol· February 2012

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Growth inhibition of foodborne pathogens by kimchi prepared with bacteriocin-producing starter culture.
Ji Yoon Chang, Hae Choon Chang

J Food Sci· September 2011

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Construction and evaluation of shuttle vector, pGYC4α, based on pYC2 from Lactobacillus sakei.
Eun Ju Yang, Hae Choon Chang

Biotechnol Lett· March 2011

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Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter.
Ji Yoon Chang, Hae Choon Chang

J Food Sci· March 2010

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Identification of a replicon from pCC3, a cryptic plasmid from Leuconostoc citreum C4 derived from kimchi, and development of a new host-vector system.
Ji Yoon Chang, Hae Choon Chang

Biotechnol Lett· May 2009

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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, Min-Hee Park, Hae Choon Chang

Int J Food Microbiol· May 2009

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Analysis of pYC2, a cryptic plasmid in Lactobacillus sakei BM5 isolated from kimchi.
Eun Ju Yang, Hae Choon Chang

Biotechnol Lett· January 2009

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Cloning of four genes involved in limonene hydroxylation from Enterobacter cowanii 6L.
Ju Eun Yang, Yeon Jin Park, Hae Choon Chang

J Microbiol Biotechnol· July 2007

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Characterization of paraplantaricin C7, a novel bacteriocin produced by Lactobacillus paraplantarum C7 isolated from kimchi.
Kwang-Hee Lee, Jae-Yong Park, Seon-Ju Jeong, Gun-Hee Kwon, Hyong-Joo Lee, Hae Choon Chang

J Microbiol Biotechnol· February 2007

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Production of gamma-aminobutyric acid (GABA) by Lactobacillus buchneri isolated from kimchi and its neuroprotective effect on neuronal cells.
Yu Ran Cho, Ji Yoon Chang, Hae Choon Chang

J Microbiol Biotechnol· January 2007

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