학력

• 서울여자대학교 식품미생물공학 이학사
• 성균관대학교 생물교육학 교육학 석사
• 서울여자대학교 식품미생물공학 이학박사

주요경력

• 現 을지대학교 미래융합대학 바이오공학부 식품생명공학 조교수
• 現 한국식품과학회, 식품대사체학회 정회원
• 前 서울대학교 식품바이오융합연구소 연구부교수
• 前 서울대학교 식품영양학과, 인하대학교 식품영양학과, 성균관대학교 식품생명공학과 강사
• 前 서울여자대학교 자연과학연구소 연구교수
• 前 서울여자대학교 식품공학과 초빙교수

연구분야

• 다양한 파장의 광원을 이용한 발효식품시스템 내 발효조절과 저장성 연구
• 발효 미생물 유래 세포 외 소낭(extracellular vesicles)의 신기능성 규명과 소재화 연구
• 광원을 이용한 식품 내 미생물의 생육조절과 제어관련 연구
• 지역 자생식물 효모/유산균 발효 추출물과 식물 유래 유사 세포외소낭의 기능성 연구

연구실적[논문]

• Exploring the potential of Elaeocarpus sylvestris as natural biomaterials: in vitro antimicrobial and antioxidant properties, chemical constituents, and its effect on skin fibroblasts. Plant Biotechnology Reports, 17(5), 637-651. 2023
• Microbial inhibition in mixed vegetables packaged in plastic containers using combined treatment with hydrogen peroxide and cold plasma. Food Control, 110107. 2023
• Effects of blue LED irradiation on the quality characteristics of Mukeunji, a long‐term fermented kimchi, during refrigerated storage. Journal of Food Safety, e13041. 2023
• Application of the MTT-based colorimetric method for evaluating bacterial growth using different solvent systems. LWT, 153, 112565. 2022
• Metagenomic, Metabolomic, and Functional Evaluation of Kimchi Broth Treated with Light-Emitting Diodes (LEDs). Metabolites, 11(8), 472. 2021
• Chemical changes in resazurin by probiotics and its application for evaluating living bacterial cell counts and their reduction potentials. Korean Journal of Food Science and Technology, 53(2), 204-212. 2021
• Inactivation of Escherichia coli O157: H7, Salmonella, Listeria monocytogenes, and Tulane virus in processed chicken breast via atmospheric in-package cold plasma treatment. Lwt, 127, 109429. 2020
• Changes in the quality characteristics of kimchi broths and growth of the isolated strains due to blue light emitting diode irradiation. Korean Journal of Food Science and Technology, 52(5), 538-545. 2020
• Quality Evaluation of Dried Red Pepper After Copper Plate Contact. Journal of Food Hygiene and Safety, 35(2), 177-182. 2020
• Preservation of red pepper flakes using microwave‐combined cold plasma treatment. Journal of the Science of Food and Agriculture, 99(4), 1577-1585. 2019
• Inhibition of Salmonella typhimurium on radish sprouts using nitrogen-cold plasma. International journal of food microbiology, 249, 66-71. 2017
• Microbial decontamination of onion powder using microwave-powered cold plasma treatments. Food Microbiology, 62, 112-123. 2017
• Comparison of effectiveness of edible coatings using emulsions containing lemongrass oil of different size droplets on grape berry safety and preservation. Lwt, 75, 742-750. 2017
• Release Profile and Antimicrobial Activity of Nisin Control-released from Agar Gel Foods. Food Engineering Progress, 21(1), 36-41. 2017
• Cold plasma treatment for microbial safety and preservation of fresh lettuce. Food science and biotechnology, 24, 1717-1724. 2015
• Evaluation of probiotic properties of Lactobacillus and Pediococcus strains isolated from Omegisool, a traditionally fermented millet alcoholic beverage in Korea. LWT-food Science and Technology, 63(1), 437-444. 2015
• Cold plasma treatment application to improve microbiological safety of infant milk powder and onion powder. Korean Journal of Food Science and Technology, 47(4), 486-491. 2015

특허

• 10-2023-0002983, 세균특이적인 펩티도글리칸 성분의 검출을 통한 엑소좀 정량방법, 출원
• 10-2022-0043754 담팔수 추출물 또는 이의 정제물을 유효성분으로 함유하는 항균용 조성물, 출원
• 10-2021-0154686 적색LED를 이용한 락토바실러스 속 균주에서 세포외소포체 생성을 증가시키는 방법, 출원
• 10-2021-0166075 LED 광원을 이용한 식품의 발효단계별 발효 방법, 출원

연구실적[저서]

• HACCP적용을 위한 식품미생물 실험, 교문사, 2019