Comprehensive metabolite profiling and microbial communities of doenjang (fermented soy paste) and ganjang (fermented soy sauce): A comparative study Da Hye Song, yung Hee Chun, unmin Lee, u Young Son, Chagam Koteswara Reddy ,Ha In Mun, Che Ok Jeon and hoong Hwan Lee, Foods, 2021, 10(3), 641

Minor and major circRNAs in virus and host genomes Rui Zhou, Yinghua Su, Chun Liu, Wenting Ruan, Che Ok Jeon, Xiao Han, Chun Lin & Baolei Jia and hoong Hwan Lee, J Microbiol, 59, pages324–331 (2021)

Identification of biogenic amine-producing microbes during fermentation of ganjang, a Korean traditional soy sauce, through metagenomic and metatranscriptomic analyses Kyung Hyun Kim, Byung Hee Chun, Jungeun Kim, Che Ok Jeon, Food Control, Volume 121, March 2021

test Author Journal

Gut microorganisms and their metabolites modulate the severity of acute colitis in a tryptophan metabolism-dependent manner Ji-Hee Shin, Young-Kwan Lee, Woo-Jeong Shon, Bora Kim, Che Ok Jeon, Joo-Youn Cho, Herbert C. Morse III, Eun Young Choi, Dong-Mi Shin, European Journal of Nutrition volume 59, pages3591–3601 (2020)

Dynamics of microbial communities and metabolites in ganjang, a traditional Korean fermented soy sauce, during fermentation Dong Min Han, Byung Hee Chun, Tingye Feng, Hyung Min Kim, Che OkJeon, Food Microbiology Volume 92, December 2020, 103591

Metabolite profiling and microbial community of traditional meju show primary and secondary metabolite differences correlated with antioxidant activities Da Hye Song, Byung Hee Chun, Sunmin Lee, Chagam Koteswara Reddy, Che Ok Jeon, Choong Hwan Lee, J. Microbiol. Biotechnol. 2020; 30(11): 1697-1705

Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches Se Hee Lee, Tae Woong Whon, Seong Woon Roh ,Che Ok Jeon, Applied Microbiology and Biotechnology volume 104, pages7731–7744 (2020)

Metagenomic analysis of the human microbiome reveals the association between the abundance of gut bile salt hydrolases and host health Baolei Jia, Dongbin Park, Yoonsoo Hahn, Che Ok Jeon, Gut Microbes Volume 11, 2020 - Issue 5

The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste Byung Hee Chun, Kyung Hyun Kim, Sang Eun Jeong, Che Ok Jeon, Food Microbiology Volume 86, April 2020, 103329

Genomic and metabolic features of Lactobacillus sakei as revealed by its pan-genome and the metatranscriptome of kimchi fermentation Kyung Hyun Kim, Byung Hee Chun, Ju Hye Baek, Seong Woon Roh, Se Hee Lee, Che Ok Jeon, Food Microbiology Volume 86, April 2020, 103341

Amentoflavone, a novel cyanobacterial killing agent from Selaginella tamariscina Jaebok Lee, Minkyung Kim, Sang Eun Jeong, Hye Yoon Park, Che Ok Jeon, Woojun Park, Journal of Hazardous Materials Volume 384, 15 February 2020, 121312

Design of targeted primers based on 16S rRNA sequences in meta-transcriptomic datasets and identification of a novel taxonomic group in the Asgard archaea Ru-Yi Zhang, Bin Zou, Yong-Wei Yan, Che Ok Jeon, Meng Li, Mingwei Cai, Zhe-Xue Quan, BMC Microbiology volume 20, Article number: 25 (2020)

Dominance of gas-eating, biofilm-forming Methylobacterium species in the evaporator cores of automobile air-conditioning systems Chulwoo Park, Hye Su Jung, Soyoon Park, Che Ok Jeon, Woojun Park , mSphere Vol. 5, No. 1

Taxon-specific effects of Lactobacillus on Drosophila host development Jaegeun Lee, Gangsik Han, Jae Woon Kim, Che Ok Jeon, Seogang Hyun, Microbial Ecology volume 79, pages241–251 (2020)