Prof. Heui-Dong Park

Kyungpook National University, Korea (South)

Email: hpark@knu.ac.kr

Qualifications

1988  Ph.D., Kyungpook National University, Korea (South)

1985  M.Sc., Kyungpook National University, Korea (South)

Publications (selected)

1. Young-Ji Jung, Heui-Dong Park. 051230. Antisense-mediated inhibition of acid trehalase gene expression promotes ethanol fermentation and tolerance in Saccharomyces cerevisiae. Biotechnology Letters 27(23-24): 1855-1859
2. Chang-Ho Rhee, Won-Chan Kim, In-Koo Rhee, Oh-Seuk Lee, Heui-Dong Park. 061030. Changes in the physicochemical property, angiotensin converting enzyme inhibitory effect and antimutagenicity during the fermentation of Korean traditional soy paste (Doenjang). Korean Journal Food Preservation (in Korean) 13(5): 603-610
3. Un-Jung Yun, Heui-Dong park, Deug-Y. Shin. 061231. p53 prevents immature escaping from cell cycle G2 checkpoint arrest through inhibiting cdk2-dependent NF-Y phosphorylation. Cancer Research and Treatment 38(4):224-228
4. Young-Mog Kim, Kunbawi Park, Won-Chan Kim, Jae-Ho Shin, Jang-Eok Kim, Heui-Dong Park, In-Koo Rhee. 070630. Cloning and characterization of a catechol- degrading gene cluster from 3,4-dichloroaniline degrading bacterium Pseudomonas sp. KB35B. Journal of Agricultural and Food Chemistry 55(12): 4722-4727
5. Byoung-Soo Kim, Chang-Ho Rhee, Young-Ah Hong, Cheol-Joo Woo, Cheol-Min Jang, Young Bae-Kim, Heui-Dong Park. 071030. Changes of enzyme activity and physiological functionality of traditional Doenjang during fermentation using Bacillus sp. SP-KSW3. Korean Journal Food Preservation (in Korean) 14(5): 545-551
6. Sung-Hee Seo, Chang-Ho Rhee, Heui-Dong Park, 071231. Degradation of malic acid by Issatchenkia orientalis KMBL 5774, an acidophilic yeast strain isolated from Korean grape wine pomace. Journal of Microbiology 45(6):521-527
7. Byoung-Soo Kim, Chang-Ho Rhee, Young-Ah Hong, Tae-Hyung Kwon, Mi-Kyoung Shin, Jin-Hui Kim,Cheol-Joo Woo, Young Bae-Kim, Heui-Dong Park. 080430. Changes of enzyme activity and physiological functionality of traditional Kanjang (soy sauce) during fermentation in the using Bacillus sp. SP-KSW3. Korean Journal Food Preservation (in Korean) 15(2): 293-299
8. Jong-Hyun Kim, Sang-Hoon Choi, Uoung-Ah Hong, Dong-Hwan Kim, Won-Hee Lee, Chang-Ho Rhee, Heui-Dong Park. 080630. Isolation and characterization of tartaric acid-degrading bacteria from Korean grape wine pomace. Korean Journal Food Preservation (in Korean) 15(3): 483-490
9. Yong-Ho Lee, Sang-Won Choi, Heui-Dong Park. 080630. Characteristics of lactic acid fermentation of peach juice by Lactobacillus plantarum KIAB21 possessing antimutagenic effects. Korean Journal Food Preservation (in Korean) 15(3): 469-476
10. Chang-Ho Rhee, Won-Chan Kim, In-Koo Rhee, Heui-Dong Park. 080830. Effects of inoculation of Bacillus subtilis cells on the fermentation of Korean traditional soy paste (Doenjang). Korean Journal Food Preservation (in Korean) 15(4): 598-605
11. Gun-Young Heo, Won-Chan Kim, Gil-Jae Joo, Yun-Young Kwak, Jae-Ho Shin, Dong-Hyun Roh, Heui-Dong Park, In-Koo Rhee. 080730. Deletion of xylR gene enhances expression of xylose isomerase in Streptomyces lividans TK24. Journal of Microbiology and Biotechnology 18(5): 837-844
12. Dong-Hwan Kim, Young-Ah Hong, Heui-Dong Park. 080930. Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine. Biotechnology Letters 30(9): 1633-1638
13. Chang-Ho Rhee, Byoung-Soo Kim, Mi-Kyoung Shin, Cheol-Joo Woo, Jung-Hee Kim, Ki-Young Kwon, Heui-Dong Park. 081031. Changes in enzyme activity and physiological functionality of Doenjang (soybean paste) prepared with extracts of Phellinus linteus. Korean Journal Food Preservation (in Korean) 15(5): 736-742
14. Il-Sup Kim, Hae-Sun Yun, Ji Young Yang, Oh-Seok Lee, Heui-Dong Park, Ingnyol Jin, Ho-Sung Yoon. 090430. Increased antioxidative activities against oidative Stress in Saccharomyces cerevisiae KNU5377. Journal of Life Science (in Korean) 19(4): 429-435
15. Sung-Woo Hwang, Heui-Dong Park. 091231. Characteristics of red wine fermentation of freeze-concentrated Campbell Early grape juice using various wine yeasts. Korean Journal Food Preservation (in Korean) 16(6): 977-984
16. S.K. Hong, H.J. Lee, H.J. Park, Y.A. Hong, I.K. Rhee, W.H. Lee, S.W. Choi, O.S. Lee, H.D. Park. 100530. Degradation of malic acid in wine by immobilized Issatchenkia orientalis cells with oriental oak charcoal and alginate. Letters in Applied Microbiology 50(5): 522-529