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Author: Seong Yeol Baek

10 Articles are founded.

Characteristics of wild yeast isolated from non-sterilized Makgeolli in Korea
국내 생막걸리에서 분리한 야생 효모의 특성
Su Ji Jung , Soo-Hwan Yeo , Ji-Young Mun , Han-Seok Choi , Seong Yeol Baek
정수지, 여수환, 문지영, 최한석, 백성열
Korean J Food Preserv 2017;24(7):1043-1051.
https://doi.org/10.11002/kjfp.2017.24.7.1043
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Effects of different drying methods on fermentation characteristics and viability of cold-adaptive yeast
저온 적응성 효모의 보존방법에 따른 균체의 생존율 및 발효특성
Seong Yeol Baek , Ji-Young Mun , Soo-Hwan Yeo
백성열, 문지영, 여수환
Korean J Food Preserv 2017;24(7):1034-1042.
https://doi.org/10.11002/kjfp.2017.24.7.1034
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Characterization of acetic acid fermentation of detoxified Rhus verniciflua vinegar produced by various yeast strains
효모 종류에 따른 무독화 옻식초의 초산발효 특성
Ji-Seon Kim , Soo-Hwan Yeo , Ji-Young Mun , Seong Yeol Baek
김지선, 여수환, 문지영, 백성열
Korean J Food Preserv 2016;23(7):1042-1049.
https://doi.org/10.11002/kjfp.2016.23.7.1042
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Quality characteristics and preparing of solid starter using fungal strains for Takju
탁주용 곰팡이 고체종국 제조 및 품질 특성
Chang-Ho Baek , Seong Yeol Baek , Ji-Young Mun , Han-Seok Choi , Ji-Eun Kang , Seok-Tae Jung , Soo-Hwan Yeo
백창호, 백성열, 문지영, 최한석, 강지은, 정석태, 여수환
Korean J Food Preserv 2016;23(6):797-803.
https://doi.org/10.11002/kjfp.2016.23.6.797
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Effects of low temperature-adapted Saccharomyces cerevisiae Y297 strain and fermentation temperature on the quality characteristics of Yakju
저온 적응성 효모와 발효온도에 따른 약주의 품질특성 변화
Dong-Jun Seo, Soo-Hwan Yeo, Ji-Young Mun, Seong Yeol Baek
서동준, 여수환, 문지영, 백성열
Korean J Food Preserv 2016;23(5):666-672.
https://doi.org/10.11002/kjfp.2016.23.5.666
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Quality characteristics of detoxified Rhus verniciflua vinegar fermented using different acetic acid bacteria
초산균 종류에 따른 무독화 옻식초의 품질 특성
Seong Yeol Baek , Ji-Seon Kim , Ji-Young Mun , Choong Hwan Lee , Yoo Kyoung Park , Soo-Hwan Yeo
백성열, 김지선, 문지영, 이충환, 박유경, 여수환
Korean J Food Preserv 2016;23(3):347-354.
https://doi.org/10.11002/kjfp.2016.23.3.347
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Characteristics of yeast with low temperature adaptation for Yakju brewed
약주 제조를 위한 저온 적응성 효모의 특성
Dong-Jun Seo , Soo-Hwan Yeo , Ji-Young Mun , Woo-Jin Jung , Yong Sik Cho , Seong Yeol Baek
서동준, 여수환, 문지영, 정우진, 조용식, 백성열
Korean J Food Preserv 2015;22(6):908-914.
https://doi.org/10.11002/kjfp.2015.22.6.908
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Quality characteristics of fermented vinegar prepared with the detoxified Rhus verniciflua extract
무독화 옻 추출물로 제조한 발효식초의 품질 특성
Seong Yeol Baek , Choong Hwan Lee , Yoo Kyoung Park , Han-Seok Choi , Ji-Young Mun , Soo-Hwan Yeo
백성열, 이충환, 박유경, 최한석, 문지영, 여수환
Korean J Food Preserv 2015;22(5):674-682.
https://doi.org/10.11002/kjfp.2015.22.5.674
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Comparison of the fermented property and isolation of acetic-acid bacteria from traditional Korean vinegar
재래 식초에서 초산균의 분리와 발효특성 신속 비교
Seong Yeol Baek , Hye Young Park , Choong Hwan Lee , Soo-Hwan Yeo
백성열, 박혜영, 이충환, 여수환
Korean J Food Preserv 2014;21(6):903-907.
https://doi.org/10.11002/kjfp.2014.21.6.903
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Characterization of alkaline cellulase from Bacillus subtilis 4-1 isolated from Korean traditional soybean paste
전통 장류에서 분리된 알칼리성 Cellulase 생성 Bacillus subtilis 4-1 균주의 효소학적 특성
Seong Yeol Baek , You Jung Lee , Hye Ju Yun , Hye Young Park , Soo-Hwan Yeo
백성열, 이유정, 윤혜주, 박혜영, 여수환
Korean J Food Preserv 2014;21(3):442-450.
https://doi.org/10.11002/kjfp.2014.21.3.442
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485


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