Professor, at Gyeongsang National Univeristy, South Korea.
Kye Man Cho, Ph.D., is a distinguished professor at Gyeongsang National University in South Korea. With a focus on Food Science and Technology within the GreenBio Science Department, Dr. Cho has dedicated his career to advancing research in microbial ecosystems and bioactive metabolites. He is renowned for his work on fermentation technology and biotransformation enzymes derived from microorganisms in fermented foods. Dr. Cho’s contributions have led to innovations in bioactive metabolite production and agricultural biotechnology, establishing him as a prominent figure in the scientific community. His published works cover extensive research on ginseng sprouts, bioactive compounds, and microbiome studies, significantly impacting both the academic and industrial sectors.
Profile
Scopus
Education š
Dr. Cho earned his Doctorate and Masterās in Applied Life Science from Gyeongsang National University, focusing on food microbiology and fermentation processes. His doctoral thesis explored the fermentation of kimchi using lactic acid bacteria with an organophosphorus hydrolase gene, a pioneering study that contributed to the development of insecticide-free food preservation methods. Previously, he completed his Bachelor’s degree in Food Processing at Jinju National University, where he researched the role of lactic acid bacteria in the food industry. His robust academic foundation has been instrumental in advancing his research on microbial ecosystems, bioactive compounds, and food biotechnology.
Experience š
Dr. Cho has over two decades of academic and research experience, primarily as a professor at Gyeongsang National University. His expertise encompasses food science, microbiology, and fermentation technology, where he has conducted pioneering studies on bioactive metabolites and microbial biotransformation. Dr. Cho collaborates with international research teams, and his work spans various areas, including the development of bioactive metabolites for agricultural and food applications. His research has not only enhanced the understanding of microbial ecosystems in fermented foods but also contributed to innovations in biotechnology for sustainable food production and agricultural resilience.
Research Interests š¬
Dr. Choās research interests are diverse, centering on metabolite farming, biomaterial production, and microbial ecosystems. He focuses on maximizing metabolite production through innovative farming technology, enhancing bioactive compound synthesis for health and agricultural applications. Additionally, he investigates the microbial biotransformation processes within agricultural and food systems, emphasizing the role of the microbiome in food and human health. His studies on enzyme biotransformation from fermented foods are at the forefront of developing sustainable biomaterials, supporting advancements in food science, microbiology, and bioprocess technology.
Awards š
Dr. Cho has received several prestigious awards, recognizing his contributions to food science and microbiology. His pioneering research on bioactive metabolites and microbial ecosystems has earned him accolades for scientific excellence and innovation in biotechnology. His work on biotransformation enzymes and sustainable bioactive compound production has significantly influenced agricultural and food technology, attracting national and international honors. His dedication to advancing sustainable and health-promoting food technologies highlights his commitment to improving food quality and safety through innovative research.
Top Noted Publications š
Dr. Cho has published extensively, with recent articles in high-impact journals on topics like ginseng fermentation, antioxidant activities, and microbial interactions in plant systems. His publications include:
- Comparative assessment of compositional constituents and antioxidant effects in ginseng sprouts
- Journal: LWT (2022)
- Summary: This study compares the chemical composition and antioxidant properties of ginseng sprouts at different growth stages. It provides insights into the potential health benefits associated with consuming ginseng sprouts based on their compositional changes.
- Citations: Cited by 15.
- Unveiling chlorpyrifos mineralizing and tomato plant-growth activities of Enterobacter sp.
- Journal: Frontiers in Microbiology (2022)
- Summary: This research explores the abilities of an Enterobacter strain to degrade chlorpyrifos, a widely used pesticide, and enhance tomato plant growth. The study highlights the strainās potential for bioremediation and as a biofertilizer.
- Citations: Cited by 10.
- Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng
- Journal: Molecules (2022)
- Summary: This article investigates how the chemical composition and antioxidant properties of mountain-cultivated red ginseng alter through fermentation. The findings suggest fermentation may enhance the functional properties of ginseng, increasing its value as a health supplement.
- Citations: Cited by 7.
- Comparative Assessment of Nutritional Metabolites in Yellow Soybeans
- Journal: Agronomy (2023)
- Summary: The study provides a comprehensive analysis of the nutritional metabolites present in yellow soybeans, with comparisons to other soybean varieties. It aims to guide soybean selection for dietary and health purposes.
- Citations: Cited by 5.
- Chemical Compositions before and after Lactic Acid Fermentation of Isoflavone-Enriched Soybean Leaves
- Journal: Nutrients (2024)
- Summary: This research assesses the changes in chemical composition, particularly in isoflavones, in soybean leaves before and after lactic acid fermentation. The study indicates that fermentation may increase bioavailability and nutritional value.
- Citations: Cited by 3.
Conclusion
Dr. Cho’s sustained research output, along with his pioneering work in microbial ecosystems and biotransformation technologies, makes him a deserving candidate for the Best Researcher Award. His contributions to sustainable agriculture, biotechnology, and food science demonstrate both depth and applicability, with a positive impact on industry practices and academic advancement.