Sang Ho Baik

Summary

Affiliation: Chonbuk National University
Country: Korea

Publications

  1. doi request reprint Enhanced synthesis of L-threo-3,4-dihydroxyphenylserine by high-density whole-cell biocatalyst of recombinant L-threonine aldolase from Streptomyces avelmitilis
    Sang Ho Baik
    Department of Food Science and Human Nutrition, Chonbuk National University, Jeonju, Jeonbuk, 561 756, South Korea
    Biotechnol Lett 31:443-8. 2009
  2. doi request reprint Optimal production of L-threo-2,3-dihydroxyphenylserine (L-threo-DOPS) on a large scale by diastereoselectivity-enhanced variant of L-threonine aldolase expressed in Escherichia coli
    Hui Jeong Gwon
    Department of Food Science and Human Nutrition, and Research Institute of Human Ecology, Chonbuk National University, Jeonju, Jeonbuk, Korea
    Prep Biochem Biotechnol 42:143-54. 2012
  3. doi request reprint Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation
    Young Ran Song
    Department of Food Science and Human Nutrition, Fermented Food Research Center, Chonbuk National University, Jeonju 561 756, South Korea
    Food Microbiol 51:171-8. 2015
  4. doi request reprint Microbial community, and biochemical and physiological properties of Korean traditional black raspberry (Robus coreanus Miquel) vinegar
    Nho Eul Song
    Department of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk National University, Jeonju, 561 756, South Korea
    J Sci Food Agric 96:3723-30. 2016
  5. pmc Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine
    Nho Eul Song
    Department of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk National University, Jeonju, Jeonbuk, Republic of Korea
    Braz J Microbiol 47:452-60. 2016
  6. doi request reprint Molecular Cloning, Purification, and Characterization of a Novel Thermostable Cinnamoyl Esterase from Lactobacillus helveticus KCCM 11223
    Young Ran Song
    a Department of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk National University, Jeonju, Korea
    Prep Biochem Biotechnol . 2017

Collaborators

  • Young Ran Song
  • Nho Eul Song
  • Do Youn Jeong
  • Hui Jeong Gwon
  • Hyoun Suk Cho
  • Sung Ho Cho
  • Hideki Yoshioka
  • Jong Hui Kim

Detail Information

Publications6

  1. doi request reprint Enhanced synthesis of L-threo-3,4-dihydroxyphenylserine by high-density whole-cell biocatalyst of recombinant L-threonine aldolase from Streptomyces avelmitilis
    Sang Ho Baik
    Department of Food Science and Human Nutrition, Chonbuk National University, Jeonju, Jeonbuk, 561 756, South Korea
    Biotechnol Lett 31:443-8. 2009
    ..75% Triton-X, 5 g E. coli cells/l, pH 6.5 and 10 degrees C. In the optimized condition, overall productivity was 8 g/l, which represents 40 times the synthesis yield possible with no optimization of conditions...
  2. doi request reprint Optimal production of L-threo-2,3-dihydroxyphenylserine (L-threo-DOPS) on a large scale by diastereoselectivity-enhanced variant of L-threonine aldolase expressed in Escherichia coli
    Hui Jeong Gwon
    Department of Food Science and Human Nutrition, and Research Institute of Human Ecology, Chonbuk National University, Jeonju, Jeonbuk, Korea
    Prep Biochem Biotechnol 42:143-54. 2012
    ..2%. Our results indicate this potential procedure as an economical purification process for the synthesis and purification of important L-threo-DOPS at the pharmaceutical level...
  3. doi request reprint Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation
    Young Ran Song
    Department of Food Science and Human Nutrition, Fermented Food Research Center, Chonbuk National University, Jeonju 561 756, South Korea
    Food Microbiol 51:171-8. 2015
    ..Hence, this strategy using functional yeast cultures offers a technological option to manufacture salt-reduced soy sauce while preserving its typical sensory characteristics without affecting safety. ..
  4. doi request reprint Microbial community, and biochemical and physiological properties of Korean traditional black raspberry (Robus coreanus Miquel) vinegar
    Nho Eul Song
    Department of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk National University, Jeonju, 561 756, South Korea
    J Sci Food Agric 96:3723-30. 2016
    ....
  5. pmc Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine
    Nho Eul Song
    Department of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk National University, Jeonju, Jeonbuk, Republic of Korea
    Braz J Microbiol 47:452-60. 2016
    ..29mg/L in the wine preparation step. To our knowledge, this is the first report to demonstrate acetic acid bacteria isolated from Bokbunja seed vinegar with low spectrum BA and would be useful for wellbeing vinegar preparation. ..
  6. doi request reprint Molecular Cloning, Purification, and Characterization of a Novel Thermostable Cinnamoyl Esterase from Lactobacillus helveticus KCCM 11223
    Young Ran Song
    a Department of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk National University, Jeonju, Korea
    Prep Biochem Biotechnol . 2017
    ..This is the first report on a thermostable CE from lactic acid bacteria that can be useful to hydrolyze ChA from plant cell walls...