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Author: Do-Youn Jeong

14 Articles are founded.

Effect of a deep-sea water-derived Leuconostoc mesenteroides GS76 starter on kimchi fermentation, quality, and microbial dynamics
해양심층수 유래 Leuconostoc mesenteroides GS76 스타터가 김치 발효, 품질 및 미생물 천이에 미치는 영향
Jeong-Ha Lee , Jun-Tae Kim , Gwangsu Ha , RanHee Lee , Ji Won Seo , Sung-Ho Cho , Se-Jin Oh , Tae-Hui Yang , Do-Youn Jeong , Hee-Jong Yang
이정하, 김준태, 하광수, 이란희, 서지원, 조성호, 오세진, 양태희, 정도연, 양희종
Food Sci. Preserv. 2026;33(1):119-130.
https://doi.org/10.11002/fsp.2026.33.1.119
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Changes in microbial communities and their correlation with physicochemical properties during the fermentation of doenjang
된장의 미생물 군집 및 이화학적 특성의 상관관계 분석
Gwangsu Ha , RanHee Lee , Jeong-Ha Lee , Hee Gun Yang , Bo Ram Jeong , Yeon Ji Han , Do-Youn Jeong , Hee-Jong Yang
하광수, 이란희, 이정하, 양희건, 정보람, 한연지, 정도연, 양희종
Food Sci. Preserv. 2025;32(6):1146-1155.
https://doi.org/10.11002/fsp.2025.32.6.1146
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Quality characteristics and physiological activities of mulberry (Morus alba) vinegar
오디 식초의 품질 특성 및 생리활성
Eun Jung Yim , Seung Wha Jo , Hyeon Jin Kang , Hyo Bin Oh , Young-Soo Kim , Do-Youn Jeong
임은정, 조승화, 강현진, 오효빈, 김영수, 정도연
Korean J. Food Preserv. 2023;30(4):691-702.
https://doi.org/10.11002/kjfp.2023.30.4.691
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Optimization of biomass production of Acetobacter pasteurianus SRCM101388
Acetobacter pasteurianus SRCM101388 바이오매스 생산 최적화
Jun-Tae Kim , Sung-Ho Cho , Do-Youn Jeong , Young-Soo Kim
김준태, 조성호, 정도연, 김영수
Korean J. Food Preserv. 2023;30(1):132-145.
https://doi.org/10.11002/kjfp.2023.30.1.132
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Physicochemical qualities of doenjang stew sauce prepared with fermented Rhus verniciflua extract during storage, and its comparison with commercial available products in the physiological activities
옻된장찌개 양념소스의 저장 중 품질 특성 변화와 시판 제품과의 비교
Hyeon-Jin Kang , Eun-Jung Yim , Seung-Wha Jo , Seul-Ki Park , Do-Youn Jeong
강현진, 임은정, 조승화, 박슬기, 정도연
Korean J. Food Preserv. 2022;29(2):196-207.
https://doi.org/10.11002/kjfp.2022.29.2.196
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Quality characteristics of tomato ‘Soksungjang’ prepared with Rhizopus oligosporus Koji
Rhizopus oligosporus Koji를 이용한 토마토 속성장의 품질 특성
Sung-Hee Jeon , Young Youn , Do-Youn Jeong , Young-Soo Kim
전성희, 윤영, 정도연, 김영수
Korean J. Food Preserv. 2021;28(2):252-260.
https://doi.org/10.11002/kjfp.2021.28.2.252
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Characterization of Lactobacillus paracasei JSRL18-60 with probiotic properties as a starter in manufacturing fermented milk
발효유 스타터로 활용하기 위한 장 부착능이 우수한 프로바이오틱스 균주의 선별 및 특성 분석
Su-Ji Jeong , Hee-Jong Yang , Myeong Seon Ryu , Ji Won Seo , Do-Youn Jeong
정수지, 양희종, 류명선, 서지원, 정도연
Korean J. Food Preserv. 2021;28(1):147-159.
https://doi.org/10.11002/kjfp.2021.28.1.147
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Enzyme activities and volatile compounds of Rhizopus oligosporus ‘Koji’
Rhizopus oligosporus ‘Koji’의 효소활성 및 향미성분
Sung-Hee Jeon , Young Youn , Do-Youn Jeong , Young-Soo Kim
전성희, 윤영, 정도연, 김영수
Korean J. Food Preserv. 2020;27(3):407-415.
https://doi.org/10.11002/kjfp.2020.27.3.407
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Potential probiotic activity of Lactobacillus brevis SCML 504 isolated from traditional Korean fermented food and the preparation of ‘Sikhye’ with brown rice
전통발효식품 유래 Lactobacillus brevis SCML 504의 프로바이오틱스 활성 및 현미식혜 제조
Ji Won Seo , Hee-Jong Yang , Su-Ji Jeong , Myeong Seon Ryu , Do-Youn Jeong
서지원, 양희종, 정수지, 류명선, 정도연
Korean J. Food Preserv. 2020;27(1):46-57.
https://doi.org/10.11002/kjfp.2020.27.1.46
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Physicochemical and biological properties of Gochujang in the presence of fermented apple products
사과 발효액을 이용한 고추장의 이화학적 및 생리활성
Seung-Wha Jo, Eun-Ji Kim, Eun-Jung Yim, Jin-Kyeong Kim, Do-Youn Jeong
조승화, 김은지, 임은정, 김진경, 정도연
Korean J Food Preserv 2019;26(2):201-210.
https://doi.org/10.11002/kjfp.2019.26.2.201
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Analysis of biogenic amines and inorganic elements in Cheonggukjang
청국장 중 바이오제닉 아민 및 무기원소함량 분석
Min-Jeong Seo, Chang-Do Lee, Ji-Na Lee, Hee-Jong Yang, Do-Youn Jeong, Gae-Ho Lee
서민정, 이창도, 이지나, 양희종, 정도연, 이계호
Korean J Food Preserv 2019;26(1):101-108.
https://doi.org/10.11002/kjfp.2019.26.1.101
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Medium optimization for enhanced growth of Bacillus subtilis SRCM102046 possessing antibacterial activity using response-surface methodology
반응표면분석법을 이용한 항균활성을 가지는 Bacillus subtilis SRCM102046의 균체 증량을 위한 배지 최적화
Gwangsu Ha, Hee-Jong Yang, Su-Ji Jeong, Myeong Seon Ryu, JinWon Kim, HoYeon Yang, Su-Jin Shin, Sua Im, Ji Won Seo, Seong-Yeop Jeong, Do-Youn Jeong
하광수, 양희종, 정수지, 류명선, 김진원, 양호연, 신수진, 임수아, 서지원, 정성엽, 정도연
Korean J Food Preserv 2018;25(5):613-624.
https://doi.org/10.11002/kjfp.2018.25.5.613
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Characterization of Lactobacillus brevis SCML 432 isolated from Meju in Sunchang and optimization of its culture conditions by statistical methods
순창 전통 메주 유래 Lactobacillus brevis SCML 432의 특성 및 통계학적 방법을 활용한 배양 조건 최적화
Ji Won Seo, Hee-Jong Yang, Su-Ji Jeong, Myeong Seon Ryu, Gwangsu Ha, Seong-Yeop Jeong, Do-Youn Jeong
서지원, 양희종, 정수지, 류명선, 하광수, 정성엽, 정도연
Korean J Food Preserv 2018;25(3):397-410.
https://doi.org/10.11002/kjfp.2018.25.3.397
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Potential probiotics activity of Bacillus spp. from traditional soybean pastes and fermentation characteristics of Cheonggukjang
전통장류유래 Bacillus spp.의 프로바이오틱스 활성과 청국장 발효 특성
Myeong Seon Ryu , Hee-Jong Yang , Jin Won Kim , Su-Ji Jeong , Seong-Yeop Jeong , Jeong-Seon Eom , Do-Youn Jeong
류명선, 양희종, 김진원, 정수지, 정성엽, 엄정선, 정도연
Korean J Food Preserv 2017;24(8):1168-1179.
https://doi.org/10.11002/kjfp.2017.24.8.1168
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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