Journal of Dairy Science and Biotechnology

Status and Prospect of Lactic Acid Bacteria with Antibiotic Resistance
항생제 내성을 가진 유산균의 현황과 전망

Jung-Whan Chon, Kun-Ho Seo, Dongryeoul Bae, Dongkwan Jeong, Kwang-Young Song

천정환, 서건호, 배동렬, 정동관, 송광영

J. Dairy Sci. Biotechnol. 2020;38(2):70-88.
https://doi.org/10.22424/jdsb.2020.38.2.70

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Prospects for the Industrial Use of Kefir-Derived Yeast Kluyveromyces marxianus Based on Its Probiotic Capacity: A Review
케피어 유래 효모 Kluyveromyces marxianus의 프로바이오틱스 능력을 기반으로 한 산업적 활용에 대한 전망: 총설

Hye-Young Youn, Kun-Ho Seo, Dongkwan Jeong, Jung-Whan Chon, Hyeon A Jung, Kwang-Young Song

윤혜영, 서건호, 정동관, 천정환, 정현아, 송광영

J. Dairy Sci. Biotechnol. 2024;42(4):121-132.
https://doi.org/10.22424/jdsb.2024.42.4.121

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Chemical Properties of Lignans, Their Effects on Human Health, and the Enhancement of Milk Function of Lignans
리그난의 화학적 특성, 인체 건강에 미치는 영향 및 리그난의 우유 기능 강화에 관한 연구 고찰

Hyo-Jeong Hwang, Jin A Yoon, Kyung-Ok Shin

황효정, 윤진아, 신경옥

2018;36(2):81-94.
https://doi.org/10.22424/jmsb.2018.36.2.81

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Lactobacillus acidophilus as a Probiotics
프로바이오틱스로서의 Lactobacillus acidophilus

Sejong Oh

오세종

2019;37(3):155-166.
https://doi.org/10.22424/jmsb.2019.37.3.155

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The Detection of Campylobacter Species in the Carcass and Feces of Chicken Using a Polymerase Chain Reaction (PCR)-Based Colorimetric Assay and Gold Nanoparticles: A Review

Seung-Hwan Hong, Jung-Whan Chon, Eun-Ah Jung, So-Yeon Kwon, Kiwon Han, Hyun-Ju Kim, Hyeon A Jung, Kun-Ho Seo, Kwang-Young Song

J. Dairy Sci. Biotechnol. 2024;42(3):77-87.
https://doi.org/10.22424/jdsb.2024.42.3.77

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Nutritional Effects and Antimicrobial Activity of Kefir (Grains)

Ying Shen, Dong-Hyeon Kim, Jung-Whan Chon, Hyunsook Kim, Kwang-Young Song, Kun-Ho Seo

2018;36(1):1-13.
https://doi.org/10.22424/jmsb.2018.36.1.1

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The Antimicrobial and Sensory Characteristics of Dairy- and Non-Dairy-Based Foods Supplemented with Anise Oil

Hyungsuk Oh, Jung-Whan Chon, Eun-Ah Jung, So-Yeon Kwon, Kiwon Han, Hyeon A Jung, Kun-Ho Seo, Kwang-Young Song

J. Dairy Sci. Biotechnol. 2024;42(3):100-111.
https://doi.org/10.22424/jdsb.2024.42.3.100

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Antimicrobial Effect of Mentha piperita (Peppermint) Oil against Bacillus cereus, Staphylococcus aureus, Cronobacter sakazakii, and Salmonella Enteritidis in Various Dairy Foods: Preliminary Study

Hyun-Woo Lim, Hyunsook Kim, Jinhyun Kim, Dongryeoul Bae, Kwang-Young Song, Jung-Whan Chon, Jun-Man Lee, Se-Hyung Kim, Dong-Hyeon Kim, Kun-Ho Seo

2018;36(3):146-154.
https://doi.org/10.22424/jmsb.2018.36.3.146

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Antimicrobial Action of Raphanus raphanistrum subsp. sativus (radish) Extracts against Foodborne Bacteria Present in Various Milk Products: A Preliminary Study

Hyun-Woo Lim, Kwang-Young Song, Jung-Whan Chon, Dongkwan Jeong, Kun-Ho Seo

2019;37(3):187-195.
https://doi.org/10.22424/jmsb.2019.37.3.187

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Effects of Heat Treatment on the Nutritional Quality of Milk: II. Destruction of Microorganisms in Milk by Heat Treatment
우유의 열처리가 우유품질과 영양가에 미치는 영향:II. 열처리에 의한 우유의 미생물 사멸효과

Kwang-Hyun Kim, Dae Eun Park, Sejong Oh

김광현, 박대은, 오세종

2017;35(1):55-72.
https://doi.org/10.22424/jmsb.2017.35.1.055

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Current Status and Prospects for Standards, Regulations, and Detection of Probiotic Yogurt: Review
프로바이오틱 요구르트의 기준, 규정, 검출에 관한 현황 및 전망: 총설

Jung-Whan Chon, Kun-Ho Seo, Tae-Jin Kim, Hye-Young Youn, Seok-Hyeong Kang, Won-Uk Hwang, Hajeong Jeong, Dongkwan Jeong, Kwang-Young Song

천정환, 서건호, 김태진, 윤혜영, 강석형, 황원욱, 정하정, 정동관, 송광영

J. Dairy Sci. Biotechnol. 2023;41(1):9-25.
https://doi.org/10.22424/jdsb.2023.41.1.9

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A Study on the Features and Functions of A2 Milk
A2유형 우유의 특성과 기능

Eun-Tae Kim, Myunghoo Kim, Sang-Bum Kim, Sang Hun Park, Sae-Ha Lim, Yu-Ri Lee, Ha-Young Choi, Dong-Hyun Lim, Jun-Sik Eom, Seung-Jun Lee, Sung-Yong Joo, Tai-Young Hur

김언태, 김명후, 김상범, 박상훈, 임새하, 이유리, 최하영, 임동현, 엄준식, 이승준, 주성용, 허태영

J. Dairy Sci. Biotechnol. 2024;42(2):23-34.
https://doi.org/10.22424/jdsb.2024.42.2.23

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Milk Lactoferrin: Anti-Cancer Functions

Taherah Mohammadabadi, Rajesh Jain, Tanveer Hussain

J. Dairy Sci. Biotechnol. 2025;43(2):51-68.
https://doi.org/10.22424/jdsb.2025.43.2.51

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Isolation and Identification of Lactic Acid Bacteria with Probiotic Activities from Kimchi and Their Fermentation Properties in Milk
전통 김치로부터 Probiotic 유산균의 분리 및 우유 발효 특성

Young-Soon Lim, JiYoun Kim, HyeonCheol Kang

임영순, 김지연, 강현철

2019;37(2):115-128.
https://doi.org/10.22424/jmsb.2019.37.2.115

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Regulatory Role of Lactiplantibacillus plantarum L67 on Adipogenesis and Lipid Accumulation during 3T3-L1 Adipocyte Differentiation
Lactiplantibacillus plantarum L67에 의한 3T3-L1 지방세포 분화 및 지방 축적 조절

Garam Yang, Eungseok Kim

양가람, 김응석

J. Dairy Sci. Biotechnol. 2025;43(2):110-116.
https://doi.org/10.22424/jdsb.2025.43.2.110

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Advanced Methods for Isolating from and Confirming Campylobacter spp. in Milk and Dairy Products: Review

Jung-Whan Chon, Kun-Ho Seo, Binn Kim, Dongkwan Jeong, Kwang-Young Song

J. Dairy Sci. Biotechnol. 2020;38(3):121-133.
https://doi.org/10.22424/jdsb.2020.38.3.121

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Development of Plant-Based Milk Analogues as Alternatives to Cow Milk: Current Status and Future Prospects
우유 대체 식물성 기반 우유 유사체 개발에 관한 현황과 미래

Tae-Jin Kim, Kun-Ho Seo, Jung-Whan Chon, Hye-Young Youn, Hyeon-Jin Kim, Young-Seon Kim, Binn Kim, Dongkwan Jeong, Kwang-Young Song

김태진, 서건호, 천정환, 윤혜영, 김현진, 김영선, 김빈, 정동관, 송광영

J. Dairy Sci. Biotechnol. 2021;39(4):129-144.
https://doi.org/10.22424/jdsb.2021.39.4.129

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Effects of Storage Duration Variation in Cheddar Cheese for Processing on the Textural Quality of Finished Processed Cheese
가공용 체다 치즈의 보관 기간 변화가 최종 가공치즈의 조직학적 품질에 미치는 영향

Hyun-Jin Kim, Sae-Hun Kim

김현진, 김세헌

J. Dairy Sci. Biotechnol. 2025;43(2):94-109.
https://doi.org/10.22424/jdsb.2025.43.2.94

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Physiological Characteristics and Anti-Obesity Effect of Lactobacillus plantarum K6 isolated from Kimchi
김치에서 분리한 Lactobacillus plantarum K6의 생리적 특성 및 비만억제효과

Seulki Kim, Sang-Dong Lim

김슬기, 임상동

2017;35(4):221-231.
https://doi.org/10.22424/jmsb.2017.35.4.221

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Utilization and Application Strategies of Dairy Products in the Pet Food Industry: A Review
반려동물 사료 산업에서 유제품의 활용과 적용 방안: 총설

Gyo Moon Chu, Kwang-Young Song

추교문, 송광영

J. Dairy Sci. Biotechnol. 2025;43(2):84-93.
https://doi.org/10.22424/jdsb.2025.43.2.84

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