Moeun Lee
Overview
Explore the profile of Moeun Lee including associated specialties, affiliations and a list of published articles.
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17
Citations
106
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Recent Articles
1.
Kang J, Lee M, Song J, Choi E, Mun S, Kim D, et al.
Heliyon
. 2024 Sep;
10(18):e36860.
PMID: 39315224
This study was conducted to confirm the effectiveness of kimchi starters (KSs) by investigating their growth characteristics. First, we assessed the growth characteristics of five lactic acid bacteria (LAB) strains...
2.
Kang J, Lee M, Song J, Choi E, Mun S, Kim D, et al.
J Food Sci
. 2024 Aug;
89(9):5594-5604.
PMID: 39169543
The present study aimed to identify the metabolites associated with the physiological activity of kimchi-derived lactic acid bacteria (LAB). A clear difference was observed between the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical...
3.
Lee M, Kim D, Lee K, Chang J
J Microbiol Biotechnol
. 2024 Jul;
34(8):1653-1659.
PMID: 39049474
Starter cultures used during the fermentation of malt wort can increase the sensory characteristics of the resulting beverages. This study aimed to explore the aroma composition and flavor recognition of...
4.
Ko H, Kim S, Jeong C, Lee M, Eun J, Kim T
Microbiol Resour Announc
. 2023 Dec;
13(1):e0090823.
PMID: 38038465
KCKM 0106, isolated from mustard leaf kimchi, demonstrates probiotic properties, such as acid tolerance and adhesion to intestinal epithelial cells. We present the draft genome sequence of KCKM 0106, comprising...
5.
Lee M, Kim D, Chang J
J Microbiol Biotechnol
. 2023 Nov;
34(2):306-313.
PMID: 37940180
Given the diversity of vegetables utilized in food fermentation and various lactic acid bacteria (LAB) populations in these materials, comprehensive studies on LAB from vegetable foods, including kimchi, are imperative....
6.
Lee M, Kim D, Choi E, Song J, Kang J, Lee K, et al.
Food Res Int
. 2023 Apr;
168:112681.
PMID: 37120183
In this study, five species of lactic acid bacteria (LAB) isolated from kimchi were analyzed in terms of their potential antioxidant activity. Latilactobacillus curvatus WiKim38, Companilactobacillus allii WiKim39, and Lactococcus...
7.
Eom S, Lee S, Lee J, Pyeon M, Yeom H, Song J, et al.
J Microbiol Biotechnol
. 2023 Jan;
33(2):203-210.
PMID: 36655284
Taste is classified into five types, each of which has evolved to play its respective role in mammalian survival. Sour taste is one of the important ways to judge whether...
8.
Lee M, Yun Y, Choi E, Song J, Kang J, Kim D, et al.
Food Funct
. 2023 Jan;
14(3):1349-1356.
PMID: 36630124
This study aimed to investigate the effect of fermented vegetable juice (VJ) obtained from a blend of four crops ( var. , var. , L., and ) on adipogenesis along...
9.
Jeong S, Kim H, Lee M, Yang J, Park H
J Microbiol Biotechnol
. 2022 Dec;
33(1):75-82.
PMID: 36517044
Lactic acid bacteria (LAB) isolated from kimchi (a traditional Korean dish typically made of fermented cabbage) can provide various health benefits, including anti-obesity, antioxidant, anti-inflammatory, anticancer, and antimicrobial effects. In...
10.
Kang J, Lee M, Song J, Choi E, Kim D, Lim S, et al.
J Microbiol Biotechnol
. 2022 Dec;
32(12):1583-1588.
PMID: 36453076
In this study, we investigated the effect of lactic acid bacteria (LAB) strains used as starters for kimchi fermentation, namely WiKim0124, WiKim39, WiKim0121 WiKim33, and WiKim32, on the intestinal epithelial...