Haram Kong (Ms.) was born in the Republic of Korea in 1997. She received B.E. and M.E. degrees from Kyonggi University (Suwon, Korea) in 2020 and 2022, respectively. In 2022, she moved to Wanju, where she is currently a researcher. Her main areas of research interest are the development of vinegar starter through metagenomics analysis. Ms. Kong is a member of the National Institute of Agricultural Science (NIAS), Rural Development (RDA), Wanju, Korea. Her recent publications are as follows: (2022) Microbiome Analysis of Traditional Grain Vinegar Produced under Different Fermentation Conditions in Various Regions in Korea. Foods 11(22): 3573. (2021) Genetic Background Behind the Amino Acid Profiles of Fermented Soybeans Produced by Four Bacillus spp. J. Microbiol. Biotechnol. 31(3): 447–455. (2022) Antibiotic susceptibility of Bacillus velezensis. FEMS Microbiol. Lett. 369(1): fnac017. (2022) Safety and Technological Characterization of Staphylococcus xylosus and Staphylococcus pseudoxylosus Isolates from Fermented Soybean Foods of Korea. J. Microbiol. Biotechnol. 32(4): 458–463. (2021) Complete genome sequence of Staphylococcus pseudoxylosus 14AME19 exhibiting a weak hemolytic activity. Korean J. Microbiol. 57(2): 109–111. (2021) Technological characteristics and safety of Enterococcus faecium isolates from Meju, a traditional Korean fermented soybean food. Microbiol. Biotechnol. Lett. 49(2): 255–263.