Prof.마재형

In March of 2010, Prof. Jae-Hyung Mah joined the faculty of Korea University (Sejong Campus) as an assistant professor in the Department of Food and Biotechnology.

Prof. Mah began his scientific career as a food microbiologist, receiving his M.S. degree in Bioengineering and Technology at Korea University in 1996. He then joined a company manufacturing foodstuffs as a researcher and worked on food safety for a year and half. After that he transferred to the Animal Resources Research Center at Konkuk University and again to the Center for Electro- and Photo-responsive Molecules at Korea University. In February 2004, he received Ph.D. degree in Life Science and Biotechnology at Korea University, his thesis being Evaluation and Reduction of Biogenic Amines in Korean Traditional Fermented Foods. In November 2004, he joined Prof. Yu’s laboratory in the Department of Food Microbiology and Toxicology at the University of Wisconsin-Madison to study the regulatory mechanisms of fungal growth, sporulation and mycotoxin production in Aspergillus nidulans and A. fumigatus through classical and reverse genetic approaches. In September 2006, he took another postdoctoral position in Prof. Tang’s laboratory in the Department of Biological Systems Engineering at the Washington State University in Pullman. His research focused on the microbiological studies on Clostridium sporogenes spores in support of validation of thermal sterilization processes.

Currently, Prof. Mah is continuing to search for clues on how to resolve current and emerging food safety issues and improve the nutritive content, quality and value of fermented foods in Korea.

Education

· 1991.03 – 1994.08 : BS, Korea University

· 1994.09 – 1996.08 : MS, Korea University

· 1999.03 – 2004.02 : PhD, Korea University

Professional Experiences

· 2010.03 – Present : Professor, Department of Food and Biotechnology, Korea University

· 2016.02 – 2017.01 : Visiting Professor, Department of Animal Sciences / Emerging Pathogens Institute,
                                    University of Florida, FL, USA

· 2013.02 – 2015.01 : Department Chair, Department of Food and Biotechnology, Korea University

· 2018.01 – Present : Editor-in-Chief, Journal of Food Processing & Technology, OMICS International, Henderson,
                                    NV, USA

· 2013.11 – Present : Section Editor & Editorial Board Member, Austin Journal of Nutrition and Food Sciences,
                                    Austin Publishing Group, Melbourne, VIC, Australia

· 2013.01 – Present : Member, Subcommittee on Fermented Food, Korean Society of Food Science and Nutrition

· 2012.12 – 2015.12 : Editorial Board Member, International Journal of Nutrition and Food Sciences, Science
                                    Publishing Group, New York, NY, USA

· 2012.08 – 2014.08 : Commissioned Member, Committee on School Meals, Sejong City Office of Education

· 2006.09 – 2010.02 : Postdoctoral Research Associate, Department of Biological Systems Engineering,
                                    Washington State University, USA

· 2004.11 – 2006.08 : Postdoctoral Research Associate, Department of Food Microbiology and Toxicology
                                    (Currently, Department of Genetics / Department of Bacteriology), University of
                                    Wisconsin-Madison, USA

· 2004.03 – 2005.02 : Research Assistant Professor, Institute of Science and Technology, Korea University

· 2004.03 – 2004.08 : Instructor, Department of Food Nutrition, Dankook University

· 2001.03 – 2001.11 : Researcher, Center for Electro- and Photo-Responsive Molecules, Korea University

· 1998.02 – 2001.03 : Researcher, Animal Resources Research Center, Konkuk University

· 1996.08 – 1998.02 : Researcher, R&D Center, Crown Confectionery Co. Ltd.

1. Jeon, A. R., J. H. Lee and J. -H. Mah*. 2018. Biogenic amine formation and bacterial contribution in Cheonggukjang, a Korean traditional fermented soybean food. LWT-Food Science and Technology, 92, 282-289.

2. Park, J., S. Choi, D. Oh and J. -H. Mah*. 2018. Simultaneous and rapid analysis of chemical preservatives in processed animal products by ultra-performance liquid chromatography. Food Science and Biotechnology, 27(1), 291-298.

3. Kang, H. -R., H. -S. Kim, J. -H. Mah, Y. -W. Kim, H. -J. Hwang. 2018. Tyramine reduction by tyrosine decarboxylase inhibitor in Enterococcus faecium for tyramine controlled cheonggukjang. Food Science and Biotechnology, 27(1), 87-93.

4. Yoon, H., J. H. Park, A. Choi, H. -J. Hwang and J. -H. Mah*. 2015. Validation of an HPLC analytical method for determination of biogenic amines in agricultural products and monitoring of biogenic amines in Korean fermented agricultural products. Toxicological Research, 31(3), 299-305.

5. Brown, N. A., T. F. dos Reis, L. N. A. Reis, C. Caldana, J. -H. Mah, J. -H. Yu, J. M. Macdonald and G. H. Goldman. 2015. G-protein coupled receptor mediated nutrientsensing and developmental control in Aspergillus nidulans. Molecular Microbiology, 98(3), 420-439.

6. Bai, X., I. B. Park, H. -J. Hwang and J. -H. Mah*. 2015. The ability of Schisandra chinensis fruit to inhibit the growth of foodborne pathogenic bacteria and the viability and heat resistance of Bacillus cereus spores. International Journal of Food Science and Technology, 50 (10), 2193-2200.

7. Mah, J. -H*. 2015. Fermented soybean foods: Significance of biogenic amines. Austin Journal of Nutrition and Food Sciences, 3(1), id1058, 1-3.

8. Byun, B. Y., S. -J. Lee and J. -H. Mah*. 2014. Antipathogenic activity and preservative effect of levan (β-2,6-fructan), a multi-functional polysaccharide. International Journal of Food Science and Technology, 1. 49(1), 238-245.

9. Byun, B. Y., X. Bai and J. -H. Mah*. 2013. Bacterial contribution to histamine and other biogenic amine contents in Juk (Korean traditional congee) cooked with seafood. Food Science and Biotechnology, 22(6), 1675-1681.

10. Bai, X., B. Y. Byun and J. -H. Mah*. 2013. Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce). Food Chemistry, 141(2), 1026-1031.

11. Byun, B. Y., X. Bai and J. -H. Mah*. 2013. Occurrence of biogenic amines in Doubanjiang and Tofu. Food Science and Biotechnology, 22(1), 55-62.

12. Villa-Rojas, R., J. Tang, S. Wang, M. Gao, D. -H. Kang, J. -H. Mah, P. Gray, M. E. Sosa-Morales and A. López-Malo. 2013. Thermal inactivation of Salmonella Enteritidis PT 30 in almond kernels as influenced by water activity. Journal of Food Protection, 76(1), 26-32.

13. Byun, B. Y. and J. -H. Mah*. 2012. Occurrence of biogenic amines in Miso, Japanese traditional fermented soybean paste. Journal of Food Science, 77(12), T216-T223.

14. Oh, S. -J., J. -H. Mah, J. -H. Kim, Y. -W. Kim and H. -J. Hwang. 2012. Reduction of tyramine by addition of Schizandra chinensis Baillon in Cheonggukjang. Journal of Medicinal Food, 15(12), 1109-1115.

15. Kim, B., B. Y. Byun and J. -H. Mah*. 2012. Biogenic amine formation and bacterial contribution in Natto products. Food Chemistry, 135(3), 2005-2011.

16. Peng, J., J. -H. Mah, R. Somavat, H. Mohamed, S. Sastry and J. Tang. 2012. Thermal inactivation kinetics of Bacillus coagulans spores in tomato juice. Journal of Food Protection, 75(7), 1236-1242.

17. Kim, T. -K., J. -I. Lee, J. -H. Kim, J. -H. Mah, H. -J. Hwang and Y. -W. Kim. 2011. Comparison of ELISA and HPLC methods for the determination of biogenic amines in commercial Doenjang and Gochujang. Food Science and Biotechnology, 20(6), 1747-1750.

18. Lee, A. J., B. Y. Byun, D. -H. Kang, J. Tang, Y. -W. Kim, H. -J. Hwang and J. -H. Mah*. 2011. The ability of zinc to inhibit the sporulation and viability of Clostridium sporogenes and growth of other bacteria. International Journal of Food Science and Technology, 46(7), 1494-1501.

19. Byun, B. Y., Y. Liu, J. Tang, D. -H. Kang, H. -Y. Cho, H. -J. Hwang and J. -H. Mah*. 2011. Optimization and evaluation of heat-shock condition for spore enumeration being used in thermal-process verification: Differential responses of spores and vegetative cells of Clostridium sporogenes to heat shock. Food Science and Biotechnology, 20(3), 751-757.

20. Liu, Y., J. Tang, Z. Mao, J. -H. Mah, S. Jiao and S. Wang. 2011. Quality and mold control of enriched white bread by combined radio frequency and hot air treatment. Journal of Food Engineering, 104(4), 492-498.

21. Kim, S. -Y., H. -G. Sagong, S. Ryu, J. -H. Mah and D. -H. Kang. 2011. Development of oscillation method for reducing foodborne pathogens on lettuce and spinach. International Journal of Food Microbiology, 145(1), 273-278.

22. Park, J. -G., B. -S. Song, J. -H. Kim, J. -N. Park, I. -J. Han, H. -J. Hwang, M. -W. Byun, H. -Y. Cho, Y. -W. Kim, J. -H. Mah and J. -W. Lee. 2010. Effect of autoclaving and irradiation on microbiological safety and quality of ready-to-eat Bulgogi. Korean Journal for Food Science of Animal Resourses, 30(5), 780-786.

23. Bastarrachea, L., S. Dhawan, S. S. Sablani, J. -H. Mah, D. -H. Kang, J. Zhang and J. Tang. 2010. Biodegradable poly(butylene adipate-co-terephthalate) films incorporated with nisin: characterization and effectiveness against Listeria innocua. Journal of Food Science, 75(4), E215-E224.

24. Dancer, G. I., J. -H. Mah, M. -S. Rhee, I. -G. Hwang and D. -H. Kang. 2009. Resistance of Enterobacter sakazakii (Cronobacter spp.) to environmental stresses. Journal of Applied Microbiology, 107(5), 1606-1614.

25. Mah, J. -H. and H. -J. Hwang. 2009. Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture. Food Control, 20(9), 796-801.

26. Kim, M. -K., J. -H. Mah and H. -J. Hwang. 2009. Biogenic amine formation and bacterial contribution in fish, squid and shellfish. Food Chemistry, 116(1), 87-95.

27. Liu, Y., J. Tang, Z. Mao, J. -H. Mah and S. Wang. 2009. Comparison between combined radio frequency and hot air treatment and hot air treatment on bread fresh-keeping. Transactions of the CSAE, 25(9), 323-328. (in Chinese with English abstract)

28. Dancer, G. I., J. -H. Mah and D. -H. Kang. 2009. Influences of milk components on biofilm formation of Cronobacter spp. (Enterobacter sakazakii). Letters in Applied Microbiology, 48(6), 718-725.

29. Mah, J. -H., Y. J. Kim and H. -J. Hwang. 2009. Inhibitory effects of garlic and other spices on biogenic amine production in Myeolchi-jeot, Korean salted and fermented anchovy product. Food Control, 20(5), 449-454.

30. Mah, J. -H. and H. -J. Hwang. 2009. Effects of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicus). Food Chemistry, 114(1), 168-173.

31. Mah, J. -H., D. -H. Kang and J. Tang. 2009. Comparison of viability and heat resistance of Clostridium sporogenes stored at different temperatures. Journal of Food Science, 74(1), M23-M27.

32. Mah, J. -H., D. -H. Kang and J. Tang. 2008. Effects of minerals on sporulation and heat resistance of Clostridium sporogenes. International Journal of Food Microbiology, 128(2), 385-389.

33. Tang, Z., G. Mikhaylenko, F. Liu, J. -H. Mah, R. Pandit, F. Younce and J. Tang. 2008. Microwave sterilization of sliced beef in gravy in 7-oz trays. Journal of Food Engineering, 89(4), 375-383.

34. Mah, J. -H., Y. -H. Chang and H. -J. Hwang. 2008. Paenibacillus tyraminigenes sp. nov. isolated from Myeolchi-jeotgal, a traditional Korean salted and fermented anchovy. International Journal of Food Microbiology, 127(3), 209-214.

35. Mah, J. -H., D. -H. Kang and J. Tang. 2008. Morphological study of heat-sensitive and heat-resistant spores of Clostridium sporogenes, using transmission electron microscopy. Journal of Food Protection, 71(5), 953-958.

36. Suh, S. H., S. Rheem, J. -H. Mah, W. Lee, M. -W. Byun and H. -J. Hwang. 2007. Optimization of production of monacolin K from γ-irradiated Monascus mutant by use of response surface methodology. Journal of Medicinal Food, 10(3), 408-415.

37. Mah, J. -H. and J. -H. Yu. 2006. Upstream and downstream regulation of asexual development in Aspergillus fumigatus. Eukaryotic Cell, 5(10), 1585-1595.

38. Yu, J. -H., J. -H. Mah and J. -A. Seo. 2006. Growth and developmental control in the model and pathogenic aspergilli. Eukaryotic Cell, 5(10), 1577-1584. (Invited Review)

39. Mah, J. -H., M. -Y. Yoon, G. -S. Cha, M. -W. Byun and H. -J. Hwang. 2005. Influence of curing and heating on formation of N-nitrosamines from biogenic amines in food model system using Korean traditional fermented fish product. Food Science and Biotechnology, 14(1), 168-170.

40. Mah, J. -H., Y. J. Kim, H. -K. No and H. -J. Hwang. 2004. Determination of biogenic amines in kimchi, Korean traditional fermented vegetable products. Food Science and Biotechnology, 13(6), 826-829.

41. Mah, J. -H., J. -B. Ahn, J. -H. Park, H. -C. Sung and H. -J. Hwang. 2003. Characterization of biogenic amine-producing microorganisms isolated from Myeolchi-Jeot, Korean salted and fermented anchovy. Journal of Microbiology and Biotechnology, 13(5), 692-699.

42. Mah, J. -H., H. -K. Han, Y. -J. Oh, M. -G. Kim and H. -J. Hwang. 2002. Biogenic amines in Jeotkals, Korean salted and fermented fish products. Food Chemistry, 79(2), 239-243.

43. Mah, J. -H., K. -S. Kim, J. -H. Park, M. -W. Byun, Y. -B. Kim and H. -J. Hwang. 2001. Bacteriocin with a broad antimicrobial spectrum, produced by Bacillus sp. isolated from kimchi. Journal of Microbiology and Biotechnology, 11(4), 577-584.

44. Mah, J. -H., S. -Y. Shin, H. -S. Lee, H. -Y. Cho and H. -J. Hwang. 2001. Improvement of decarboxylating agar medium for screening of biogenic amine-producing bacteria in kimchi. Journal of Microbiology and Biotechnology, 11(3), 491-496.

45. Park, S. -Y., J. -H. Mah, Y. -I. Choi, D. -H. Kim and H. -J. Hwang. 1999. Optimization of red pigmentation and effect of the metabolites produced by Monascus strains on microbial inhibition and colorization in processed ham. Korean Journal of Applied Microbiology and Biotechnology, 27(2), 172-178. (in Korean with English abstract)

46. Mah, J. -H. and H. -J. Hwang. 1998. Microflora during cabbage-kimchi fermentation. Journal of Science and Technology, Korea University, 16, 173-187. (in Korean with English abstract)

47. Mah, J. -H. and H. -J. Hwang. 1996. Screening of Monascus strains for antimicrobial activity and effect of change of nutrients and incubation conditions on antimicrobial activity. Journal of the Korean Society of Food Science and Nutrition, 25(6), 1080-1086. (in Korean with English abstract)

융합미생물학 연구실에서는 식품에 존재하는 각종 생물학적ㆍ화학적 위해물질의 분석과 원인 미생물의 구명 및 위해물질 비활성화의 동역학적 연구 등 식품의 안전성 제고를 위한 연구를 수행하는 한편, 유전자재조합, 발효정밀제어 및 생물전환 기술을 바탕으로 유용 미생물 자원 개발 및 식품의 기능성 제고를 위한 발효산업 기반기술 개발을 시도하고 있다.

주요 관심분야는 다음과 같다.

1. 발효미생물의 기능성 대사물질 생산성 향상을 위한 변이균주 개발

2. 병원성 및 부패성 식품미생물에 대한 생리학적 및 유전학적 연구

3. 식품미생물의 유전자 발현에 대한 발효 및 제어기술의 작용 해석

4. 발효정밀제어 및 생물전환 기술에 의한 고기능성 발효식품 개발

5. 발효식품의 기능성·안전성 증진 및 품질 개선을 위한 새로운 전략의 개발

The goal of Integrative Microbiology lab is to search for clues on how to resolve current and emerging food safety issues and improve the nutritive content, quality and value of fermented foods. For this, we analyze hazardous compounds in foods, pursue microbial species responsible for the formation of the hazardous compounds, and conduct inactivation kinetic studies of the harmful agents. In the meantime, we also attempt to develop core fermentation technologies oriented towards developing valuable microbiological resources and improving food function, using techniques such as gene cloning, precise fermentation control, and bioconversion.

Our current research interests are:

1. to develop mutant strains for increasing production yields of valuable functional metabolites,

2. to investigate physiological and genetic properties of pathogenic and spoilage microorganisms,

3. to study action mechanism of fermentation and control technology on microbial gene expression,

4. to develop multi-functional foods via precise fermentation control and bioconversion technologies,

5. to provide strategies for improving the functionality, safety and quality of raw and fermented foods.

· Microbiology

· Food Microbiology I

· Food Microbiology II

· Food Microbiology Laboratory

· Food Analytical Chemistry

Current Members

· 박영경 (Young Kyoung PARK) Ph.D Candidate

· 박좌행 (Jwahaeng PARK) Ph.D Candidate

· 윤세진(Se Jin YUN) Master's Degree Student

· 이재환 (Jae Hoan LEE) [USA] Master's Degree Student

· 진영훈 (Young Hun JIN) Master's Degree Student

· 이준희 (Junhee LEE) Master's Degree Student

Graduated Members

· 변보영 (Bo Young BYUN) MS, Ph.D, (재)베리&바이오식품연구소

· 박좌행 (Jwahaeng PARK) Ph.D Candidate, 식품의약품안전처

· 박일범 (Il-Beom PARK) MS, (주)이지바이오 연구소

· 신호재 (Ho-Jae SHIN) MS, 매일유업(주) 중앙연구소

· Xuezhi BAI [China] MS, 매일유업(주) 중앙연구소

· 박중혁 (Jung Hyuck PARK) MS, (주)대상 중앙연구소

· 윤혁 (Hyeock YOUN) MS, 켐코코리아 기술부

· Huiling Xu [China] MS, CJ제일제당 소재연구소

· Martti Tapani SINNELÄ [Finland] MS, EU Finland

· 전아란 (Ah-Ran JEON) MS, 식품의약품안전처