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이장은 교수

Lee Jang Eun

INFO

  • 소속캠퍼스한국식품연구원 스쿨
  • 전공 식품생명공학
  • 연락처063-219-9367
  • 출신전공식품공학
  • 학위박사
  • 최종출신대학고려대학교
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연구분야

발효미생물 대사체학

Fermentative microbial metabolomics

대표연구실적

-  5) Lee, J. E.; Hwang, G. S.; Lee, C. H. and Hong, Y. S. Metabolomics reveals alterations in both primary and secondary metabolites by wine bacteria. J. Agric. Food chem. 2009 -  6) Lee, J. E.; Hong, Y. S. and Lee, C. H. Characterization of fermentative behaviors of lactic acid bacteria in grape wines through 1H NMR- and GC-based metabolic profiling. J. Agric. Food chem. 2009 -  3) Lee, J. E.; Lee, B. J.; Chung, J. O.; Hwang, J. A.; Lee, S. J.; Lee, C. H.; Hong, Y. S. 1H NMR-based metabolomic characterization during green tea (Camellia sinensis) fermentation. Food research international. 2011

저서(최근 5년)

-  Food involving alkaline fermentation[2014-08-01]

논문(최근 5년)

-  Electronic tongue-based discrimination of Korean rice wines (makgeolli) including prediction of sensory evaluation and instrumental measurements[Food Chem.,2014-05-01] -  Volatile Compounds Analysis of Certified Traditional Doenjang[J. Korean Soc. Food Sci. Nutr.,2015-07-01] -  Metabolomic unveiling of a diverse range of green tea (Camellia sinensis) metabolites dependent on geography[Food Chem.,2015-07-01] -  Assessment of green coffee beanmetabolites dependent on coffee quality using a 1H NMR-based metabolomics approach[Food Research International,2015-05-01] -  Identification of Wild Yeast Strains and Analysis of Their β-Glucan and Glutathione Levels for Use in Makgeolli Brewing[Mycobiology,2014-12-01] -  Mass spectrometry-based metabolomic study of traditional Doenjang effects against hepatic fibrosis[APPLIED BIOLOGICAL CHEMISTRY,2016-10-09] -  Quantitative analysis of volatile flavor components in Korean alcoholic beverage and Japanese sake using SPME-GC/MS [FOOD SCIENCE AND BIOTECHNOLOGY,2016-06-09] -  Isolation of indigenous bacteria from a cafeteria kitchen and their biofilm formation and disinfectant susceptibility [ LWT-FOOD SCIENCE AND TECHNOLOGY,2016-11-23] -  Restoration of Traditional Korean Nuruk and Analysis of the Brewing [JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY,2017-02-24] -  High yield ultrasonication extraction method for Undaria pinnatifida sporophyll and its anti-inflammatory properties associated with AP-1 pathway suppression [ LWT-FOOD SCIENCE AND TECHNOLOGY,2015-07-26]

특허(최근 5년)

-  발효 효모 사카로마이세스 세레비지애 98-5 및 이를 이용하여 제조한 발효주[2015-01-02] -  효모 사카로마이세스 세레비지애 HDSY-03를 이용하여 제조된 에스테르 성분이 강화된 증류주[2017-03-06] -  효모 사카로마이세스 세레비지애 88-4와 이를 이용하여 제조한 향미 우수 증류주[2015-07-31]

연구과제 수행 실적

발포성 사과와인 제조를 위한 발효기술 개발 유전체전략연구사업 전통발효식품의 고도화 기술개발 사업