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Ho Myeong Kim

World Institute of Kimchi

Korea, Republic of (South Korea)

  • World Institute of Kimchi

SCHOLARLY PAPERS

2

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178

TOTAL CITATIONS

2

Scholarly Papers (2)

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1.

Utilization of Spent Coffee Grounds as a Sustainable Feedstock for High-Yield Lactic Acid Production Through Microbial Fermentation

Number of pages: 43 Posted: 14 Sep 2023
Seulbi Kim, Jong-Cheol Kim, Yeong Yeol Kim, Jung Eun Yang, Hee Min Lee, In Min Hwang, Hae Woong Park and Ho Myeong Kim
World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi and World Institute of Kimchi
Downloads 107 (654,668)
Citation 2

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Coffee residue, lactic acid, microbial fermentation, Lactiplantibacillus plantarum

2.

Hs-Gc-Ims Based Indicator Markers for Characterization of Kimchi Flavour Profiles at Various Fermentation Stages

Number of pages: 37 Posted: 29 Mar 2024
Ji Young Jeong, Min Ji Kim, Sera Jung, Ho Myeong Kim, Jong-Hee Lee and In Min Hwang
World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi and World Institute of Kimchi
Downloads 71 (883,195)

Abstract:

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Fermented food, gas chromatography-ion mobility spectrometry, lactic acid bacteria, VOC indicator markers, quality analysis, optimal fermentation period, low-temperature extraction method