Enzymatic activity and amino acids production of predominant fungi from traditional meju during soybean fermentation, Kim, D. H*., Chun, B. H*.,Lee, J. J., Kim, O. C, Hyun, J., Lee, S. W., Choi, Y. H., Han, D. M., Jeon, C. O., and Hong, S. (2024). Journal of Microbiology and Biotechnology 34:3
Complete genome sequence of Moraxella sp. strain DOX410, a bacterium potentially degrading 1,4-dioxane isolated from river sediment, Ryu, BG., Kang H. K., Lee, MH., and Chun, B. H. (2024). Microbiology Resource Announcements 13(1):e0093323
Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics, Chun, B. H., Han, D. M., Kim, H. M., Park, D., Jeong, D. M., Kang, H. A., and Jeon, C. O. (2021). Msystems 6(4):e00441-21.
The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste, Chun, B. H., Kim, K. H., Jeong, S. E., & Jeon, C. O. (2020). Food Microbiology 86:103329.
Genomic and metabolic features of Tetragenococcus halophilusas revealed by pan-genome and transcriptome analyses, Chun, B. H., Han, D. M., Kim, K. H., Jeong, S. E., Park, D., & Jeon, C. O. (2019). Food Microbiology 83:36-47.
Genomic and metabolic features of the Bacillus amyloliquefaciens group–B. amyloliquefaciens, B. velezensis, and B. siamensis–revealed by pan-genome analysis, Chun, B. H., Kim, K. H., Jeong, S. E., & Jeon, C. O. (2019). Food Microbiology 77:146-157.