- Metabolite Profiling during Fermentation of Makgeolli by the Wild Yeast Strain Saccharomyces cerevisiae Y98-5
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Kim HR, Kim JH, Ahn BH, Bai DH
- KMID: 2408966
- Mycobiology.
- 2014 Dec;42(4):353-360.
- doi: 10.5941/MYCO.2014.42.4.353
Makgeolli is a traditional Korean alcoholic beverage. The flavor of makgeolli is primarily determined by metabolic products such as free sugars, amino acids, organic acids, and aromatic compounds, which are... -
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- An improved method for quantitative sugar analysis of glycoproteins
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Kim S, Kim SH, Kim SI, Ha KS, Leem SH
- KMID: 755078
- Exp Mol Med.
- 2000 Sep;32(3):141-145.
Although there are numerous methods available to hydrolyze glycans utilizing strong acids, it all requires lengthy steps to obtain quantitative yield. We have developed a new simple one-step method for... -
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