About

Seockmo Ku is an Assistant Professor in the Department of Food Science and Technology at Texas A&M University. He holds a B.S. in Molecular Biology and a B.H.E. in Food and Nutrition from Catholic University of Korea, completed between 2004 and 2007. He earned his M.S. in Food and Nutrition from Seoul National University in 2009 and a Ph.D. in Agricultural and Biological Engineering from Purdue University in 2015. His areas of expertise include probiotics, fermentation, microbiome, functional foods, brewing science, and food safety. Seockmo Ku has professional experience as a Senior Food R&D Researcher at CJ CheilJedang, a food and biotech conglomerate in Seoul, South Korea, from 2008 to 2011. He has also served as an Assistant Professor at Middle Tennessee State University from 2017 to 2023, where he was promoted to Associate Professor with tenure in 2023. His editorial service includes roles as Associate Editor for 'Probiotics and Antimicrobial Proteins' and 'Microbial Cell Factories,' as well as editorial board memberships for 'Frontiers in Microbiology' and 'CyTA – Journal of Food.' His research contributions focus on microbiome-related functional foods, fermentation processes, and food safety, with his publications available on Google Scholar.

Research topics

• Biochemistry
• Biology
• Food science
• Chemistry
• Microbiology
• Pharmacology
• Medicine
• Organic chemistry

Selected publications

• Stabilization of Oil-in-Water Emulsions Using Transient Non-Covalent Interfacial Networks of Hemp Protein and Alginate for Curcumin Encapsulation

  SSRN Electronic Journal · 2025-01-01

  preprintOpen access
  PublisherDOI

• Physicochemical and sensory evaluation of additive-free hot-air dried applemango (Mangifera indica L. var. Irwin) fruit leathers

  Food Science and Preservation · 2025-08-01

  articleOpen access

  Applemango (Mangifera indica L. var. Irwin) has limited shelf life and distribution potential due to its high moisture content and rapid respiration rate. To improve storability and add value, hot-air dried fruit leathers were prepared from applemango juice in three formulations: a control with no additives (CON), 1% tapioca starch (TSG), and 1% gelatin (GLG). These were compared with commercial dried applemango slices (CAG). This study aimed to evaluate the physicochemical and sensory properties of the formulations. Moisture content was similar among the experimental leathers but significantly lower in CAG. No significant differences were observed in pH, soluble solids, or color among the groups. Texture analysis revealed a hardness trend of GLG > TSG > CON. Sensory evaluation indicated that CAG scored lowest in appearance and color but highest in chewiness, reflecting its firmer texture. CON leathers received higher scores for flavor and overall acceptability than TSG and CAG. These findings suggest that additive-free applemango leathers may be an effective formulation, offering advantages in processing simplicity, cost efficiency, and consumer preference.

  PublisherOA PDFDOI

• Cover crop effects on select soil physicochemical and biological properties

  Agriculture Ecosystems & Environment · 2025-06-25 · 4 citations

  articleOpen accessSenior author

  Land management practices can influence soil physicochemical properties, and these properties regulate microbial community composition and diversity. The objective of this study was to determine the effects of cover crops (CCs) on soil physicochemical and biological properties over 3 years. This study was conducted in a Rhodic Paleudalf using a split-split plot experimental design with vegetative management (CCs vs. no cover crop [NC]) as the whole plot factor. The study used a multi-species mix of CCs including barley ( Hordeum vulgare L.), flax ( Linum usitassimum ), triticale ( Triticale hexaploide Lart.), winter wheat ( Triticum aestivum L.), oats ( Avena sativa ), winter peas ( Lathyrus hirsutus L.), hairy vetch ( Vicia villosa Roth.), and crimson clover ( Trifolium incarnatum L.). Soil samples were collected during 2021 and 2023 at 0–10, 10–20, and 20–30 cm soil depths and analyzed for soil physical, chemical, and biological properties. After three years, soil organic carbon (SOC), volumetric water content (ϴ), total N, P, and Mg were 54 %, 17 %, 118 %, 210 %, and 28 % greater, respectively, under CC compared with NC management. These CC-linked improvements in soil properties resulted in significantly greater soil microbial biomass (22 %), total phospholipid fatty acids (8 %), arbuscular mycorrhizal fungi (34 %), and fungi (22 %) than NC management. Over time, CC usage improved nutrient cycling and microbial diversity, while also causing a shift from aerobic to anaerobic microorganisms by increasing ϴ. Finally, CCs improved measured soil health indicators in addition to enhancing indicators of soil resilience and these benefits persisted over 3 years. • Cover crops increased SOC and volumetric water content but lowered bulk density. • Microbial biomass and composition were higher under cover crop management. • Cover crops improved nutrient cycling and availability, and microbial diversity. • Over time, CCs shifted microbial population towards anaerobic microorganisms. • Cover crops improved ecosystem self-regulation index

  PublisherDOI

• Mapping the future of Kimchi: Omics insights, functional potential, and global standardization

  Trends in Food Science & Technology · 2025-10-05 · 2 citations

  articleOpen accessSenior authorCorresponding

  Kimchi, a traditional Korean fermented food, is globally recognized for its dynamic microbial succession, diverse bioactive metabolites, and potential health benefits. However, global kimchi production faces challenges related to climate change, ingredient variability, and regulatory standards, highlighting the need for modern scientific and policy approaches. This review integrates insights from omics technologies, AI-assisted bibliometric mapping, and comparative fermentation studies to explore the mechanisms underlying kimchi’s health effects and to identify research trends and gaps. It also examines the impacts of environmental factors on microbial communities and evaluates strategies for globalizing kimchi production while preserving its cultural identity. Codex standard modernization is discussed to reflect the diversity of worldwide kimchi manufacturing practices. Multi-omics reveal how lactic acid bacteria succession shapes metabolite profiles and health effects, guiding precision fermentation and starter design. Climate and agriculture data highlight napa cabbage risks, while CRISPR breeding offers climate-resilient crops. AI-enabled fermentation modeling enables predictive quality control and scalable production. Together with Codex modernization, these insights outline a roadmap for safe, reproducible, and globally adaptable kimchi. Kimchi exemplifies how a traditional food can unite modern science and policy to serve as a model for future functional foods worldwide. • AI and omics mapping clarify key gaps and global priorities for kimchi research. • Multi-omics link LAB dynamics with metabolite profiles and health outcomes. • Climate data highlight napa cabbage risks and future adaptation strategies. • CRISPR crops and omics starters enable standardized, resilient production.

  PublisherDOI

• Novel Lactobacillus Strains Alleviate E. coli-induced Inflammation in a Urinary Tract Infection Rat Model

  Probiotics and Antimicrobial Proteins · 2025-09-24 · 1 citations

  articleSenior author
  PublisherDOI

• Cover Crop Effects on Select Soil Physicochemical and Biological Properties

  SSRN Electronic Journal · 2025-01-01

  preprintOpen accessSenior author
  PublisherDOI

• Physicochemical and in vitro digestive characteristics of water-soluble chickpea polysaccharides extracted using ultrasound and freeze-thaw methods

  Food Chemistry X · 2025-05-01 · 2 citations

  articleOpen access

  ). These findings highlight the potential of CWP as a functional food ingredient with gut health benefits.

  PublisherDOI

• Upcycling of spent media from lactic acid bacteria as a value-added application against foodborne pathogens in vegetable processing industries

  Chemical Engineering Journal · 2025-08-18

  articleSenior authorCorresponding
  PublisherDOI

• A Randomized, Double-Blind, Placebo-Controlled Study on Probiotic Treatment for Halitosis: Novel Insights into Glucose and Phosphorus Metabolism

  Probiotics and Antimicrobial Proteins · 2025-06-13 · 3 citations

  articleOpen accessSenior author

  Halitosis, or bad breath, is associated with oral microbial imbalances and the production of volatile sulfur compounds (VSCs). While existing treatments target pathogenic bacteria or oral health indicators, they may not address the underlying systemic complexity. This study explored the efficacy of Complex OK oral probiotics containing Lactobacillus gasseri HHuMIN D and L. paracasei OK in mitigating halitosis by evaluating VSC levels and metabolic markers. A 12-week, randomized, double-blind, placebo-controlled clinical trial was conducted involving 80 participants, 70 of whom completed the study in South Korea (KCT0009894). The participants were selected based on the presence of 2 of 3 pathogenic oral bacteria (F. nucleatum, P. gingivalis, and P. intermedia) and baseline VSCs > 2.0 ng/10 mL. Exclusion criteria included systemic diseases, recent antibiotic/probiotic use, and severe dental conditions. Oral health, VSCs, and metabolic markers were assessed using paired t-tests, ANCOVA, and Wilcoxon rank-sum tests. Despite unchanged oral health indicators and levels of harmful bacteria, probiotic supplementation showed efficacy in maintaining microbial balance. Significant reductions in H₂S and total VSCs were observed in the experimental group compared to the placebo (P < 0.05). No significant changes were observed in oral health indices or levels of harmful oral bacteria, but the experimental group showed a significant decrease in blood glucose (P = 0.009) and an increase in phosphorus levels (P < 0.05). This study provides the first published evidence linking systemic metabolic regulation to halitosis reduction, suggesting that probiotics mitigate bad breath through glucose and phosphorus metabolism rather than by direct bacterial inhibition. Further research is needed to confirm these findings and to explore the underlying mechanisms.

  PublisherOA PDFDOI

• Enhancement of Intestinal Barrier Function by Butyryl-Fructooligosaccharides via Microbiota-Host Interactions in Colonic Organoid Models

  Journal of Agricultural and Food Chemistry · 2025-10-02 · 2 citations

  article

  Butyryl-fructooligosaccharides (B-FOSs) are prebiotic derivatives synthesized by ester-linked conjugation of fructooligosaccharides (FOSs) with butyrate, exhibiting enhanced prebiotic capabilities over conventional FOSs. However, their therapeutic mechanisms remain incompletely characterized. Our in vitro analyses revealed that B-FOSs resist gastrointestinal digestion and undergo fecal microbial fermentation, indicating their capacity to deliver butyrate to the colon. By integrating in vitro fecal fermentation with 3D colonoids derived from Lgr5+ intestinal stem cells, we systematically explored B-FOS-mediated microbiota–metabolite interactions. Organoid proliferation and viability were enhanced by B-FOS metabolites and a reshaped gut microbiota, which also counteracted liposaccharide (LPS)-induced epithelial disruption by upregulating ZO-1 and MUC2 expression. Notably, B-FOS-fermented supernatants demonstrated superior barrier-protective efficacy than was achieved using equivalent doses of butyrate, suggesting effects of other microbiota-derived metabolites. The B-FOS-modulated microbiota outperformed bacterial controls in terms of MUC2 and ZO-1 production, with Weissella identified as a critical degrader driving B-FOS metabolism and mucin biosynthesis.

  PublisherDOI

Frequent coauthors

• Geun Eog Ji

  Seoul National University

  28 shared

• Tony V. Johnston

  Middle Tennessee State University

  24 shared

• Myeong Soo Park

  24 shared

• Hyun Ju You

  Seoul National University

  13 shared

• Sini Kang

  Hubei University of Technology

  12 shared

• Deokyeong Choe

  Kyungpook National University

  10 shared

• Michael R. Ladisch

  Purdue University West Lafayette

  10 shared

• Eduardo Ximenes

  Purdue University West Lafayette

  10 shared

Education

• B.S., Molecular Biology (Double major), Food and Nutrition (Double major)

  Catholic University of Korea

  2007

• M.S., Food and Nutrition

  Seoul National University

  2009