1. Division of Applied Life Science (BK21), Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea
2. Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
3. Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
4. Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea