Seong W. Roh

Seoul, 130701, Republic of Korea

Last Updated: 09/26/2026

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Found 148 publications

Corrigendum: Paenibacillus marinisediminis sp. nov., a bacterium isolated from marine sediment.

Corrigendum: Paenibacillus marinisediminis sp. nov., a bacterium isolated from marine sediment.

Journal: Journal of microbiology (Seoul, Korea)
Published: June 11, 2026

Sugar supplementation is associated with temporal profiles of metabolite accumulation and strain-specific transcriptional responses in kimchi.

Sugar supplementation is associated with temporal profiles of metabolite accumulation and strain-specific transcriptional responses in kimchi.

Journal: Food chemistry
Published: January 05, 2026

A unified gnotobiotic model reveals environment-specific transcriptional reprogramming of lactic acid bacteria between fermented food and the mammalian gut.

A unified gnotobiotic model reveals environment-specific transcriptional reprogramming of lactic acid bacteria between fermented food and the mammalian gut.

Journal: Food research international (Ottawa, Ont.)
Published: November 11, 2025

Microbial Monotherapy With Leuconostoc sp LB-P8 Improves Inflammation and Fibrosis in Mouse Primary Sclerosing Cholangitis by Inhibiting Transforming Growth Factor β1/SMAD Signaling.

Microbial Monotherapy With Leuconostoc sp LB-P8 Improves Inflammation and Fibrosis in Mouse Primary Sclerosing Cholangitis by Inhibiting Transforming Growth Factor β1/SMAD Signaling.

Journal: Cellular and molecular gastroenterology and hepatology
Published: October 20, 2025

Lactiplantibacillus koreensis sp. nov. and Lactiplantibacillus kimchii sp. nov., isolated from kimchi, a traditional Korean fermented food.

Lactiplantibacillus koreensis sp. nov. and Lactiplantibacillus kimchii sp. nov., isolated from kimchi, a traditional Korean fermented food.

Journal: Journal of microbiology (Seoul, Korea)
Published: July 15, 2025

Unravelling the key factors for the dominance of Leuconostoc starters during kimchi fermentation.

Unravelling the key factors for the dominance of Leuconostoc starters during kimchi fermentation.

Journal: NPJ science of food
Published: October 22, 2024

Leuconostoc koreense sp. nov., isolated from kimchi, a fermented vegetable.

Leuconostoc koreense sp. nov., isolated from kimchi, a fermented vegetable.

Journal: International journal of systematic and evolutionary microbiology
Published: October 18, 2024

Effects of total microbiota-containing backslop from 450-day-fermented kimchi on microbe and metabolite dynamics.

Effects of total microbiota-containing backslop from 450-day-fermented kimchi on microbe and metabolite dynamics.

Journal: Food chemistry
Published: August 14, 2024

Effects of gnotobiotic fermentation on global gene expression of germ-free vegetables.

Effects of gnotobiotic fermentation on global gene expression of germ-free vegetables.

Journal: Physiologia plantarum
Published: May 19, 2024

Peptostreptococcus equinus sp. nov., isolated from horse faeces.

Peptostreptococcus equinus sp. nov., isolated from horse faeces.

Journal: International journal of systematic and evolutionary microbiology
Published: March 27, 2024

Impact of essential and optional ingredients on microbial and metabolic profiles of kimchi.

Impact of essential and optional ingredients on microbial and metabolic profiles of kimchi.

Journal: Food chemistry: X
Published: February 01, 2024

Advances in Culturomics Research on the Human Gut Microbiome: Optimizing Medium Composition and Culture Techniques for Enhanced Microbial Discovery.

Advances in Culturomics Research on the Human Gut Microbiome: Optimizing Medium Composition and Culture Techniques for Enhanced Microbial Discovery.

Journal: Journal of microbiology and biotechnology
Published: November 17, 2023
Showing 1-12 of 148

Last Updated: 09/26/2026