Recent Publications
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•He Jin Cho, Sung Hun Son, Wanping Chen, Ye Eun Son, Inhyung Lee, Jae Hyuk Yu, Hee Soo Park (2022). Regulation of Conidiogenesis in Aspergillus flavus. Cells, 11(18), 2796.
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•Hyun Jie Kim, Do Yup Lee, Inhyung Lee (2021). Quantitative determination of kokumi compounds, γ-glutamyl peptides, in Korean traditional fermented foods, ganjang and doenjang, by LC-MS/MS. Food Science and Biotechnology 30 (11): 1465-1470
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•Kang Uk Kim, Sung-Jin Lee, Inhyung Lee (2020). Development of an Improved Menopausal Symptom-Alleviating Licorice (Glycyrrhiza uralensis) by Biotransformation Using Monascus albidulus. Journal of Microbiology and Biotechnology 30: 178-186
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•Kang Uk Kim, Kyung Min Kim, Yong-Ho Choi, Byung-Serk Hurh, Inhyung Lee(2019). Whole genome analysis of Aspergillus sojae SMF 134 supports its merits as a starter for soybean fermentation 57 : 874-883
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•Eun Jin Lee, Byung-Serk Hurh, and Inhyung Lee (2019). Development of ready-to-use starters for the production of doenjang. Microbiology and Biotechnology Letters 47 (2): 234-241
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•Jaeho Lim, Yong-Ho Choi, Byung-Serk Hurh, and Inhyung Lee (2019). Strain improvement of Aspergillus sojae for increased L-leucine aminopeptidase and protease production. Food Science and Biotechnology 28 (1):121-128
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•Kyung Min Kim, Jaeho Lim, Jae Jung Lee, Byung-Serk Hurh, Inhyung Lee. (2017). Characterization of Aspergillus sojae isolated from meju, Korean traditional fermented soybean brick. Journal of Microbiology and Biotechnology 27(2): 251-261
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•Eun Jin Hong, Na Kyeong Kim, Doyup Lee, Won Gon Kim, and Inhyung Lee (2015). Overexpression of the laeA gene leads to increased production of cyclopiazonic acid in Aspergillus fumisynnematus. Fungal Biology 119: 973-983
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•Jin Hee Lee, Eun Hye Jo, Eun Jin Hong, Kyung Min Kim, Inhyung Lee (2014). Safety evaluation of filamentous fungi isolated from industrial doenjang koji. Journal of Microbiology and Biotechnology 24 (10): 1397-1404