1. Characteristic fungi observed in the fermentation process for Puer tea
2. The Production of a NewTempeh-like Fermented Soybean Containing a High Level of γ-Aminobutyric Acid by Anaerobic Incubation withRhizopus
3. The microbial ecology of tape ketan fermentation
4. Histamine (?) Toxicity from Fish Products
5. Back HI, Yang JA, Kim SR, Kim MG, Jeon JY, Kim SY, Cha YS, Chae SW, editors. Clinical functionality of Korean fermented foods: Antiobesity and antiatherogenesis effect of Korean traditional soybean fermented foods (Chungkookjang, Doenjang and Kochujang) supplementation in overweight/obese Korean subjects. Proceeding of the International Symposium on Fermented Foods and their Bright Future; 2010 November 18; Seoul, South Korea:Ministry of Food, Agriculture, Forestry and Fisheries. 2010. p55-72.