Kimchi microflora: history, current status, and perspectives for industrial kimchi production Ji Young Jung, Se Hee Lee, Che Ok Jeon, Applied Microbiology and Biotechnology volume 98, pages2385–2393 (2014)

Microbial successions and metabolite changes during fermentation of salted shrimp (saeu-jeot) with different salt concentrations Se Hee Lee, Ji Young Jung, Che Ok Jeon, PLOS ONE, February 28, 2014

Effect of fumarate reducing bacteria on in vitro rumen fermentation, methane mitigation and microbial diversity Lovelia Mamuad, Seon Ho Kim, Chang Dae Jeong, Yeon Jae Choi, Che Ok Jeon, Sang-Suk Lee, Journal of Microbiology volume 52, pages120–128 (2014)

Comparative genomic and transcriptomic analyses of NaCl-tolerant Staphylococcus sp. OJ82 isolated from fermented seafood Sungjong Choi, Jaejoon Jung, Che Ok Jeon, Woojun Park, Applied Microbiology and Biotechnology volume 98, pages807–822 (2014)

Metabolic versatility of toluene-degrading, iron-reducing bacteria in tidal flat sediment, characterized by stable isotope probing-based metagenomic analysis So-Jeong KimSoo-Je Park, Soo-Je Park, In-Tae Cha, Deullae Min, Jin-Seog Kim, Won-Hyung Chung, Jong-Chan Chae, Che Ok Jeon, Sung-Keun Rhee, Environmental Microbiology, Volume16, Issue1 Special Issue: Metabolism & Biodegradation January 2014

Diversity of the bacterial community in the rice rhizosphere managed under conventional and no-tillage practice Zubair Aslam, Muhammad Yasir, Hwan Sik Yoon, Che Ok Jeon, Young Ryun Chung, Journal of Microbiology volume 51, pages747–756 (2013)

A proposal to unify two subspecies of Staphylococcus equorum: Staphylococcus equorum subsp. equorum and Staphylococcus equorum subsp. linens Do-Won Jeong, Hye-Rim Kim, Seulhwa Han, Che Ok Jeon, Jong-Hoon Lee, Antonie van Leeuwenhoek volume 104, pages1049–1062 (2013)

Pyrosequencing-based analysis of the bacterial community in korean traditional seafood, ojingeo jeotgal Jaejoon Jung, Sungjong Choi, Che Ok Jeon, Woojun Park , J. Microbiol. Biotechnol. 2013; 23(10)

Isolation of a BTEX-degrading bacterium, Janibacter sp. SB2, from a sea-tidal flat and optimization of biodegradation conditions Hyun Mi Jin, Eun Jin Choi, Che Ok Jeon, Bioresource Technology Volume 145, October 2013

Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi Sang Hyeon Jeong, Ji Young Jung, Se Hee Lee, Hyun Mi Jin, Che Ok Jeon, International Journal of Food Microbiology Volume 164, Issue 1, 3 June 2013

Microbial succession and metabolite changes during fermentation of saeu-jeot: Traditional Korean salted seafood Ji Young Jung, Se Hee Lee, Hyo Jung Lee, Che Ok Jeon, Food Microbiology Volume 34, Issue 2, June 2013

In situ microbial metabolism of aromatic-hydrocarbon environmental pollutants Che Ok Jeon, Eugene L. Madsen, Current Opinion in Biotechnology Volume 24, Issue 3, June 2013

The effect of toxic malachite green on the bacterial community in Antarctic soil and the physiology of malachite green-degrading Pseudomonas sp. MGO Jaejoon Jung, Hyoju Seo, Se Hee Lee, Che Ok Jeon, Woojun Park, Applied Microbiology and Biotechnology volume 97, pages4511–4521 (2013)

Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation Ji Young Jung, Se Hee Lee, Hyun Mi Jin, Yoonsoo Hahn, Eugene L. Madsen, Che Ok Jeon, International Journal of Food Microbiology Volume 163, Issues 2–3, 15 May 2013,

Microbial succession and metabolite changes during long-term storage of kimchi Sang Hyeon Jeong, Se Hee Lee, Ji Young Jung, Eun Jin Choi, Che Ok Jeon, Journal of Food Science, Volume78, Issue5 May 2013