Sulhee Lee

World Institute of Kimchi — South Korea

Agricultural and Biological Sciences · Life Sciences

11h-index391citations45works21.02yr avg
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Research Topics

Probiotics and Fermented Foods(19), Food Quality and Safety Studies(7), Microbial Metabolites in Food Biotechnology(7), Genomics and Phylogenetic Studies(5), Enzyme Production and Characterization(5)

Publications45 total

A comprehensive review of synbiotics: an emerging paradigm in health promotion and disease management
World Journal of Microbiology and Biotechnology·2024· 21 cited
The Radical Scavenging Activities and Anti-Wrinkle Effects of Soymilk Fractions Fermented with Lacticaseibacillus paracasei MK1 and Their Derived Peptides
Antioxidants·2023· 9 citedOpen Access
Complete genome sequence of probiotic Lactobacillus johnsonii 7409N31 isolated from a healthy Hanwoo calf
Journal of Animal Science and Technology·2022· 3 citedOpen Access
Kimchi intake alleviates obesity-induced neuroinflammation by modulating the gut-brain axis
Food Research International·2022· 35 cited
Effect of water-soluble propolis administration on the ethanol-induced hangover in rats
Food Science and Biotechnology·2021· 2 citedOpen Access
Molecular typing tools for identifying and characterizing lactic acid bacteria: a review
Food Science and Biotechnology·2020· 83 citedOpen Access
Lactobacillus plantarum으로 발효한 뽕잎 추출물의 항당뇨 효과
2020
Isolation and Characterization of Microbial Strains with Hydrolytic Enzyme Profile from Clay Minerals
Microbiology and Biotechnology Letters·2020Open Access
Enhancement of 1-Deoxynojirimycin Production by Optimizing the Conditions for Mulberry Leaf Extract Fermentation by <i>Lactobacillus plantarum</i>
Food Engineering Progress·2020· 1 cited
Anti-diabetic effect of mulberry leaf extract fermented with Lactobacillus plantarum
Korean Journal of Food Science and Technology·2020· 3 citedOpen Access
Tracking of deliberately inoculated Leuconostoc mesenteroides and Lactobacillus brevis in kimchi
Food Science and Biotechnology·2019· 5 citedOpen Access
Tracking of Intentionally Inoculated Lactic Acid Bacteria Strains in Yogurt and Probiotic Powder
Microorganisms·2019· 20 citedOpen Access
Optimization of Bioconversion of Ginsenosides From Red Ginseng Using <i>Candida allociferrii</i> JNO301
Food Engineering Progress·2019· 1 cited
Structural Analysis of Gluco-Oligosaccharides Produced by Leuconostoc lactis and Their Prebiotic Effect
Molecules·2019· 20 citedOpen Access
In Vivo and In Vitro Study of Immunostimulation by Leuconostoc lactis-Produced Gluco-Oligosaccharides
Molecules·2019· 12 citedOpen Access
Draft genome sequence of oligosaccharide producing Leuconostoc lactis CCK940 isolated from kimchi in Korea
The Microbiological Society of Korea·2018· 1 cited
Solid–state fermentation of germinated black bean (Rhynchosia nulubilis) using Lactobacillus pentosus SC65 and its immunostimulatory effect
Food Bioscience·2018· 13 cited
Optimization of Oligosaccharide Production from Leuconostoc lactis Using a Response Surface Methodology and the Immunostimulating Effects of These Oligosaccharides on Macrophage Cells
Molecules·2018· 11 citedOpen Access
Analysis of Leuconostoc citreum strains using multilocus sequence typing
Food Science and Biotechnology·2018· 10 citedOpen Access
Genetic diversity analysis of Leuconostoc mesenteroides from Korean vegetables and food products by multilocus sequence typing
Applied Microbiology and Biotechnology·2018· 9 cited
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Frequent Co-authors

Young‐Seo Park(39), Anshul Sharma(11), Jasmine Kaur(11), Sang-Pil Choi(4), Jae-Kweon Jang(3), Hak‐Jong Choi(3), Yong-Hun Lee(3), Dong-Hoon Bai(3), Jisu Choi(3), Gwi-Gun Park(2), Young‐Do Nam(2), Ji-Eun Lee(2), Young J. Oh(2), Min‐Sung Kwon(2), Seul Ki Lim(2), Huijin Jeong(2), Jung-Min Park(2), Jae Kweon Jang(2), Young–Seo Park(2), Hyunjung Ok(2)