Jae M. Shim

Seoul, Republic of Korea

Last Updated: 09/26/2026

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Found 11 publications

Unipolar and bipolar electrogram characteristics of recurrent cases of idiopathic ventricular arrhythmias undergoing repeat catheter ablation.

Unipolar and bipolar electrogram characteristics of recurrent cases of idiopathic ventricular arrhythmias undergoing repeat catheter ablation.

Journal: Indian pacing and electrophysiology journal

Published: September 12, 2021

Rescue Extracorporeal Bypass to Prevent Atrioesophageal Fistula-related Air Embolism.

Rescue Extracorporeal Bypass to Prevent Atrioesophageal Fistula-related Air Embolism.

Journal: The Annals of thoracic surgery

Published: September 01, 2019

Properties of Kimchi Fermented with GABA-Producing Lactic Acid Bacteria as a Starter.

Properties of Kimchi Fermented with GABA-Producing Lactic Acid Bacteria as a Starter.

Journal: Journal of microbiology and biotechnology

Published: May 05, 2018

Two women presenting aborted sudden cardiac arrest as the first event of mitral valve disease

Two women presenting aborted sudden cardiac arrest as the first event of mitral valve disease

Journal: Acute and critical care

Published: November 20, 2017

Microbial Communities and Physicochemical Properties of Myeolchi Jeotgal (Anchovy Jeotgal) Prepared with Different Types of Salts.

Microbial Communities and Physicochemical Properties of Myeolchi Jeotgal (Anchovy Jeotgal) Prepared with Different Types of Salts.

Journal: Journal of microbiology and biotechnology

Published: July 29, 2017

Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation.

Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation.

Journal: Food science and biotechnology

Published: May 29, 2017

Characterization of a Glutamate Decarboxylase (GAD) from Enterococcus avium M5 Isolated from Jeotgal, a Korean Fermented Seafood.

Characterization of a Glutamate Decarboxylase (GAD) from Enterococcus avium M5 Isolated from Jeotgal, a Korean Fermented Seafood.

Journal: Journal of microbiology and biotechnology

Published: April 26, 2017

Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi.

Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi.

Journal: Journal of food science

Published: December 08, 2016

Properties of a Fibrinolytic Enzyme Secreted by Bacillus amyloliquefaciens RSB34, Isolated from Doenjang.

Properties of a Fibrinolytic Enzyme Secreted by Bacillus amyloliquefaciens RSB34, Isolated from Doenjang.

Journal: Journal of microbiology and biotechnology

Published: October 27, 2016

Properties of Doenjang (Soybean Paste) Prepared with Different Types of Salts.

Properties of Doenjang (Soybean Paste) Prepared with Different Types of Salts.

Journal: Journal of microbiology and biotechnology

Published: June 14, 2016

Antimicrobial activity of Bacillus amyloliquefaciens EMD17 isolated from Cheonggukjang and potential use as a starter for fermented soy foods.

Antimicrobial activity of Bacillus amyloliquefaciens EMD17 isolated from Cheonggukjang and potential use as a starter for fermented soy foods.

Journal: Food science and biotechnology

Published: August 06, 2015

Showing 1-11 of 11

Last Updated: 09/26/2026