학력

  • 2007.03 – 2010.08 고려대학교 이학박사 / 전공 : 생명공학(식품바이오)
  • 2010 – 2011 UC Davis Genome center(미국) 연구원
  • 2011 – 2012 고려대학교 생명공학과 연구교수
  • 2012 – 2015 동신대학교 식품영양학과 조교수
  • 2015 – 현재 동신대학교 한의예과 조교수

연구 논문

  1. 1H Nuclear magnetic resonance-based metabolomic characterization of wines by grape varieties and production area. J Agric Food Chem 56: 8007-8016 (2008) – SCI
  2. A novel approach for estimating sugar and alcohol concentrations in wines using refractometer and hydrometer. J Food Sci 74: 106-111 (2008) – SCI
  3. 1H NMR-based metabolomic approach for understanding the fermentation behaviors of wine yeast strains. Analytical Chemistry (2009) – SCI 
  4. Quality characteristics of Korean black raspberry Bokbunja wines produced using different amounts of water in the fermentation process. Korean J Food Sci Technol 46: 33-38 (2014) – SCOPUS
  5. Effectiveness of yeast nutrients on stuck fermentation of blueberry wine. Korean J Food Sci Technol 46: 143-147 (2014) – SCOPUS
  6. Screening of Lactic Acid Bacteria as a Starter Culture in Fermented Sausage. J Korean Soc Food Sci Nutr 43: 1289-1295 (2014) – SCOPUS
  7. Quality characteristics of Makgeolli supplemented with pineapple. J Korean Soc Food Sci Nutr 43: 1283-1288 (2014) – SCOPUS
  8. Metabolic Phenotyping of Berries in Different Six Grape (Vitis vinifera) Cultivars. J Korean Soc Appl Biol Chem 57: 491−502 (2014) – SCIE
  9. Effects of temperature and alcohol contents on quality of Takju during storage period. J Korean Soc Food Sci Nutr 44: 1531-1537 (2015) – SCOPUS
  10. Characterization of fermented sausages using Lactobacillus plantarum MLK 14-2 as starter culture. J Korean Soc Appl Biol Chem 58: 349-358 (2015) – SCIE
  11. Effectiveness of banana additions for completion of stuck and sluggish fermentation of blueberry wine. LWT-Food Sci Technol 64: 1143-1148 (2015) – SCI
  12. GC/MS based metabolomics approach of Kimchi for the understanding of Lactobacillus plantarum fermentation characteristics. LWT – Food Science and Technology 68: 313-321 (2016) – SCI
  13. Quality Characteristics of Doenjang Prepared with Fermented Hwangchil (Dendropanax morbifera) extract. J Korean Soc Food Sci Nutr 45: 372-379 (2016) – SCOPUS
  14. Quality Characteristics of Fermented Sausage Prepared with Soy Sauce. Food Science and Biotechnology 25: 1-7 (2016) -SCIE
  15. Metabolite profiling of Makgeolli for the understanding of yeast fermentation characteristics during fermentation and aging. Process Biochem 51: 1363-1373 (2016) – SCI
  16. Antioxidant and Immunological Activities of Sparassis crispa Fermented with Meyerozyma guilliermondii FM. J Korean Soc Food Sci Nutr 45: 1398-1405 (2016) – SCOPUS
  17. Component analysis and immuno-stimulating activity of Sparassis crispa stipe. 48: 515-520 (2016) – SCOPUS
  18. A GC-MS based metabolic profiling of fermented sausage supplemented with pineapple. Food Science and Biotechnology 25: 1657-1664 (2016) – SCIE
  19. Effect of Original Kyungokgo & Iksuyongjingo plus Sparassis crispa on Antioxidant, Immunity Improvement and Sensory Evaluation. The korea journal of herbology 31: 43-51 (2016) – SCOPUS
  20. Biotransformation of major ginsenosides in ginsenoside model culture by lactic acid bacteria. Journal of Ginseng Research 41: 36-42 (2017) – SCIE
  21. Characterization of fermented mulberry leaf using Bacillus subtilis.  J Korean Soc Food Sci Nutr 46: 108-114 (2017) – SCOPUS 
  22. Metabolite profiling of fermented ginseng extracts by gas chromatography mass spectrometry. Journal of Ginseng Research (In press) – SCIE

학술 활동 및 기타 심사 참여

  • 2013년   8월 한국식품과학회 국제학술대회 포스터발표 3건 “Effectiviness of Nitrogen Addition for Completion of Stuck Fermentation of Blueberry Wine“, “Quality Characteristics of Bokbunja Wines Produces by Adding Differnent Amounts of Water”, “Quality Characteristics of makgeolli Supplemented with Pineapple
  • 2013년 11월 한국식품영양과학회 국제심포지엄, 정기학술대회 포스터발표
  • 2014년   8월 한국식품과학회 국제학술대회 포스터발표 3건 “Effectiveness of Added a Banana on Stuck Fermentation of Blueberry Wine”, “Antioxidant and Whitening Effect of Hongoxan Fermented by Lactic Acid Bacteria and Yeast”, “Microbiological Characteristics and Antioxidant Activity of Fermented sausage with Lactobacillus plantarum MLK 14-2″
  • 2014년 10월 한국식품영양과학회 국제심포지엄, 정기학술대회 포스터발표
  • 2015년   6월 한국식품과학회 국제심포지엄 포스터발표 3건 “Selection of Micrococcus luteus G9 as a Starter Culture for Ginseng Fermentation”,” Effect of storage temperature and alcohol content on the quality of Takju during storage period”, “Quality characteristics of fermented sausage prepared with soy sauce”
  • 2015년   8월 경락경혈학회 하계학술대회 포스터발표 1건 “Biotransformation of Major Ginsenosides in Ginsenoside Model Culture by Lactic Acid Bacteria”
  • 2015년 10월 한국식품영양과학회 국제심포지엄, 정기학술대회 포스터발표 3건 “Effect of Temperature and Alcohol Contents on the Quality of Takju during Storage Period”, “Quality Characteristic of Fermented Sausage Prepared with Soy Sauce”.”Selection of Micrococcus luteus G9 as a starter culutre for ginseng fermentation”
  • 2015년 11월 국제식품기능학술대회 포스터발표 2건 “Metabolomics Study of Kimchi for the Understanding of Lactobacillus plantarum Fermentation Characteristics”, “GC-MS based metabolomic characterization during Magkdeolli fermentation”
  • 2016년   4월 한국대사체학회 국제학술대회 포스터발표 (우수포스터상) ” GC-MS based metabolomics of yeast fermentation characterization during Makgeolli fermentation and storage”
  • 2016년   6월 한국응용생명화학회 국제학술대회 포스터발표 (우수포스터 발표상) “Metabolomic Study of Ginseng Extracts Fermented with Different Starter Cultures Using GC-MS and E-tongue”
  • 2016년   8월 경락경혈학회 하계학술대회 포스터발표 (최우수발표자상) “Antioxidant and Immuno-stimulating Activity of Fermented Sparassis crispa extract”
  • 2016년 10월 한국식품영양과학회 국제심포지엄, 정기학술대회 포스터발표 2건 ” Metabolite profiling of  Makdeolli for the understanding of yeast fermentation characteristics during fermentation and aging”, “Fermentation characterization of Mulberry Leaf using Bacillus subtilis

연락처

  • 주소 : (58245) 전라남도 나주시 건재로 185
  • 전화 : 061-330-3513
  • 팩스 : 061-330-3519
  • 이메일 : suk5679@hanmail.net