1. Molecular characterization of vancomycin resistance mechanisms in the probiotic Enterococcus faecium KU22001

Yejin Kang, Huijin Jeong, Young-Seo Park

국내기사 | 산업식품공학 = Food engineering progress. 제30권 (2026년 12월), p. 1-9 | 한국산업식품공학회 | 2026. 12. 31 |

2. Safety assessment of probiotic strains Lactiplantibacillus plantarum KU15149 and Levilactobacillus brevis KU15176

Min Joo Kang, Sulhee Lee, Min-Gyu Lee, Huijin Jeong, Dae-Kyung Kang, Hyun Dong Paik, Young-Seo Park

국내기사 | 산업식품공학 = Food engineering progress. 제29권 제4호 통권 제113호 (2025년 11월), p. 219-230 | 한국산업식품공학회 | 2025. 11. 30 |

3. Optimization and semi-continuous fermentation of gluco-oligosaccharide production with Weissella cibaria YRK005

Sungyoon Kim, Jisun Park, Huijin Jeong, Young-Seo Park

국내기사 | Food science and biotechnology. vol.34 no.4 (Mar. 2025), p. 991-1000 | Korean Society of Food Science and Technology | 2025. 3. 30 |

4. Safety assessment of potential probiotic lactic acid bacteria strains Pediococcus acidilactici SY21 and Pediococcus acidilactici SY22

Jaein Shin, Huijin Jeong, Na-Kyoung Lee, DaeKyung Kang, HyunDong Paik, Young-Seo Park

국내기사 | Food science and biotechnology. vol.34 no.14 (Oct. 2025), p. 3331-3340 | Korean Society of Food Science and Technology | 2025. 10. 31 |

5. Application of probiotic bacteria in ginsenoside bioconversion and enhancing its health-promoting benefits : a review

Robie Vasquez, Ji Hoon Song, Young-Seo Park, Hyun-Dong Paik, Dae-Kyung Kang

국내기사 | Food science and biotechnology. vol.34 no.8 (Apr. 2025), p. 1631-1659 | Korean Society of Food Science and Technology | 2025. 4. 30 |

6. Probiotic and immunostimulating effects of live and heat-killed Pediococcus pentosaceus TAP041

Chaeeun Lee, Young-Seo Park

국내기사 | Food science and biotechnology. vol.33 no.9 (Jul. 2024), p. 2189-2200 | Korean Society of Food Science and Technology | 2024. 7. 31 |

7. Acid tolerance responses and their mechanisms in Lactiplantibacillus plantarum LM1001

Min-Gyu Lee, Min Joo Kang, Soyoung Cha, Tae-Rahk Kim, Young-Seo Park

국내기사 | Food science and biotechnology. vol.33 no.9 (Jul. 2024), p. 2213-2222 | Korean Society of Food Science and Technology | 2024. 7. 31 |

8. 4,4'-Diaponeurosporene from Lactobacillus plantarum subsp.plantarum KCCP11226 : Low temperature stress-induced production enhancement and in vitro antioxidant activity

Mibang Kim, Dong-Hyun Jung, Dong-Ho Seo, Young-Seo Park, Myung-Ji Seo

국내기사 | Journal of microbiology and biotechnology. vol. 31 no. 1 (Jan. 2021), p. 63-69 | Korean Society for Microbiology and Biotechnology | 2021.01.30 |

9. Lactobacillus plantarum으로 발효한 뽕잎 추출물의 항당뇨 효과 = Anti-diabetic effect of mulberry leaf extract fermented with Lactobacillus plantarum

최지수, 이설희, 박영서

국내기사 | 한국식품과학회지 = Korean journal of food science and technology. 제52권 제2호 통권 제270호 (2020년 4월), p. 191-199 | 한국식품과학회 | 2020.04.30 |

10. Enhancement of 1-deoxynojirimycin production by optimizing the conditions for mulberry leaf extract fermentation by Lactobacillus plantarum

Hyunjung Ok, Sulhee Lee, Young-Seo Park

국내기사 | 산업식품공학 = Food engineering progress. 제24권 제1호 통권 제90호 (2020년 2월), p. 23-30 | 한국산업식품공학회 | 2020.02.25 |