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  1. No Access

    Article

    Cloning of an organophosphorus hydrolase (opdD) gene of Lactobacillus sakei WCP904 isolated from chlorpyrifos-impregnated kimchi and hydrolysis activities of its gene product for organophosphorus pesticides

    Chlorpyrifos (CP) residues are absorbed from soil and often found in Korean cabbages that are being used to make kimchi. Lactobacillus sakei WCP904, harboring the organophosphorus (OP) hydrolase gene opdD, was is...

    Md. Azizul Haque, Soo Young Hong, Chung Eun Hwang… in Applied Biological Chemistry (2018)

  2. No Access

    Article

    Bioconversion of γ-aminobutyric acid and isoflavone contents during the fermentation of high-protein soy powder yogurt with Lactobacillus brevis

    This study evaluated the changes in γ-aminobutyric acid (GABA) and isoflavone aglycone contents from soy powder yogurt (SPY) due to sprouting of soybean (1 cm) and fermentation with Lactobacillus brevis. The leve...

    Chung Eun Hwang, Md. Azizul Haque, ** Hwan Lee… in Applied Biological Chemistry (2018)

  3. No Access

    Article

    Effects of roasting on the phytochemical contents and antioxidant activities of Korean soybean (Glycine max L. Merrill) cultivars

    Antioxidant activities of roasted soybeans from Daewon, Daepung, Neulchan, and Taekwang cultivars were evaluated using DPPH and ABTS radical scavenging activities and FRAP assays. Roasted soybeans exhibited signi...

    ** Hwan Lee, Chung Eun Hwang, Byong Won Lee… in Food Science and Biotechnology (2015)

  4. No Access

    Article

    Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence

    The yeast-26S rRNA libraries were constructed from two different fermented soybean foods, doenjang and kanjang. A total of 42 clones, containing the partial 26S rRNA sequences, 0.6 kb in length, were sequenced a...

    Md. Azizul Haque, Weon Taek Seo… in Journal of the Korean Society for Applied … (2015)

  5. No Access

    Article

    Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191

    Changes in β-glycosidase activity, total phenolic and isoflavone contents, and antioxidant activities during the fermentation of brown soybeans (Galmi) fermented food cheonggukjang by the potential probiotic Baci...

    Eui-Cheol Shin, ** Hwan Lee, Chung Eun Hwang… in Food Science and Biotechnology (2014)