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2019 September Vol.32 No.5 ISSN 1598-8384

신진과학자

신진과학자 소개

이 세 희 (Lee, Se Hee)

세계김치연구소 E-mail : leesehee@wikim.re.kr

[학력]

2004.03 – 2008.02
수원대학교 생명과학과, 학사 (이학사)
2009.03 – 2015.02
중앙대학교 생명과학과, 석•박사 (이학박사)

[경력]

2015.01 – 2015.08
농촌진흥청 국립농업과학원, 박사후연구원
2015.08 – 현재
세계김치연구소 미생물기능성연구단, 선임연구원

주요 연구 관심 분야 소개

젓갈과 김치의 발효과정에 따른 발효 미생물의 천이 및 대사과정에 관한 연구
김치 유산균의 비교 유전체, 전사체 연구
장염증 유발 병원균(Clostridioides difficile)의 비교유전체 연구

연구성과 - 논문

1. Kim KH, Lee SH, Chun BH, Jeong SE, Jeon CO. 2019. Tetragenococcus halophilus MJ4 as a starter culture for repressing biogenic amine (cadaverine) formation during saeu-jeot (salted shrimp) fermentation. Food Microbiol. 82:465–473.
2. Kim J, Kim JY, Song HS, Cha IT, Roh SW, Lee SH. 2019. Paracoccus jeotgali sp. nov., isolated from Korean salted and fermented shrimp. J Microbiol. 57(6):444–449.
3. Jung MY, Kim TW, Lee C, Kim JY, Song HS, Kim YB, Ahn SW, Kim JS, Roh SW, Lee SH. 2018. Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation. Food Chem. 265:135–143.
4. Jeong SE, Chun BH, Kim KH, Park D, Roh SW, Lee SH, Jeon CO. 2018. Genomic and metatranscriptomic analyses of Weissella koreensis reveal its metabolic and fermentative features during kimchi fermentation. Food Microbiol. 76:1–10.
5. Lee SH, Jung JY, Jeon CO. 2015. Source tracking of lactic acid bacteria and their community succession during kimchi fermentation. J Food Sci. 80:M1871– M1877.
6. Kim YB, Kim JY, Song HS, Lee C, Ahn SW, Lee SH, Jung MY, Rhee JK, Kim J, Hyun DW, Bae JW, Roh SW. 2018. Novel haloarchaeon Natrinema thermophila having the highest growth temperature among haloarchaea with a large genome size. Sci Rep. 17;8(1):7777.
7. Chun BH, Kim KH, Jeon HH, Lee SH, Jeon CO. 2017. Pan-genomic and transcriptomic analyses of Leuconostoc mesenteroides provide insights into its genomic and metabolic features and roles in kimchi fermentation. Sci Rep. 14;7(1):11504.
8. Lee M, Song JH, Jung MY, Lee SH, Chang JY. 2017. Large-scale targeted metagenomics analysis of bacterial ecological changes in 88 kimchi samples during fermentation. Food Microbiol. 66:173–183.
9. Jung WY, Lee SH, Jin HM, Jeon CO. 2015. Lentibacillus garicola sp. nov., isolated from myeolchi-aekjeot, a Korean fermented anchovy sauce. Antonie Van Leeuwenhoek. 107(6):1569–1576.
10. Lee SH, Jung JY, Jeon CO. 2015. Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation. Int J Food Microbiol. 203:15–22.
11. Lee SH, Jung JY, Jeon CO. 2015. Microbial successions and metabolite changes during fermentation of salted shrimp (saeu-jeot) with different salt concentrations. PLoS One. 9:e90115.
12. Lo N, Lee SH, Jin HM, Jung JY, Schumann P, Jeon CO. 2015. Garicola koreensis gen. nov., sp. nov., isolated from saeu-jeot, traditional Korean fermented shrimp. Int J Syst Evol Microbiol. 65(Pt 3):1015–1021.
13. Jung J, Lee SH, Jin HM, Jeon CO, Park W. 2014. Pyrosequencing-based analysis of bacterial community and metabolites profiles in Korean traditional seafood fermentation: a flatfish-fermented seafood. Biosci Biotechnol Biochem. 78(5):908–910.
14. Jung JY, Lee SH, Jeon CO. 2014. Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean. Int J Food Microbiol. 185:112–120.
15. Jung JY, Lee SH, Jeon CO. Kimchi microflora: history, current status, and perspectives for industrial kimchi production. Appl Microbiol Biotechnol. 98(6):2385–2393.
16. Lee SH, Jung JY, Jeon CO. 2014. Effects of temperature on microbial succession and metabolite change during saeu-jeot fermentation. Food Microbiol. 38:16–25.
17. Lee SH, Jung JY, Jeon CO. 2012. Draft genome sequence of Salimicrobium sp. strain MJ3, isolated from Myulchi-Jeot, Korean fermented seafood. J Bacteriol. 194:6695.
18. Lee SH, Oh DH, Jung JY, Kim JC, Jeon CO. 2012. Comparative ocular microbial communities in humans with and without blepharitis. Invest Ophthalmol Vis Sci. 53:5585–5593.
19. Lee SH, Jung JY, Lee SH, Jeon CO. 2011. Complete genome sequence of Weissella koreensis KACC 15510, isolated from kimchi. J Bacteriol. 193:5534.
20. Lee SH, Kim JM, Lee HJ, Jeon CO. 2011. Screening of promoters from rhizosphere metagenomic DNA using a promoter-trap vector and flow cytometric cell sorting. J Basic Microbiol. 51:52–60.