390 related articles for article (PubMed ID: 15992614)
1. Analysis of kimchi microflora using denaturing gradient gel electrophoresis.
Lee JS; Heo GY; Lee JW; Oh YJ; Park JA; Park YH; Pyun YR; Ahn JS
Int J Food Microbiol; 2005 Jul; 102(2):143-50. PubMed ID: 15992614
[TBL] [Abstract][Full Text] [Related]
2. Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis.
Chang HW; Kim KH; Nam YD; Roh SW; Kim MS; Jeon CO; Oh HM; Bae JW
Int J Food Microbiol; 2008 Aug; 126(1-2):159-66. PubMed ID: 18562030
[TBL] [Abstract][Full Text] [Related]
3. Microbial Community Structure of Korean Cabbage Kimchi and Ingredients with Denaturing Gradient Gel Electrophoresis.
Hong SW; Choi YJ; Lee HW; Yang JH; Lee MA
J Microbiol Biotechnol; 2016 Jun; 26(6):1057-62. PubMed ID: 26907755
[TBL] [Abstract][Full Text] [Related]
4. Microbial population dynamics of kimchi, a fermented cabbage product.
Cho J; Lee D; Yang C; Jeon J; Kim J; Han H
FEMS Microbiol Lett; 2006 Apr; 257(2):262-7. PubMed ID: 16553862
[TBL] [Abstract][Full Text] [Related]
5. Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis.
Kim M; Chun J
Int J Food Microbiol; 2005 Aug; 103(1):91-6. PubMed ID: 16084269
[TBL] [Abstract][Full Text] [Related]
6. Identification of lactic acid bacteria in salted Chinese cabbage by SDS-PAGE and PCR-DGGE.
Hong Y; Yang HS; Li J; Han SK; Chang HC; Kim HY
J Sci Food Agric; 2014 Jan; 94(2):296-300. PubMed ID: 23749756
[TBL] [Abstract][Full Text] [Related]
7. Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products.
Valerio F; Favilla M; De Bellis P; Sisto A; de Candia S; Lavermicocca P
Syst Appl Microbiol; 2009 Sep; 32(6):438-48. PubMed ID: 19243908
[TBL] [Abstract][Full Text] [Related]
8. Molecular identification of the microbiota of French sourdough using temporal temperature gradient gel electrophoresis.
Ferchichi M; Valcheva R; Prévost H; Onno B; Dousset X
Food Microbiol; 2007; 24(7-8):678-86. PubMed ID: 17613364
[TBL] [Abstract][Full Text] [Related]
9. Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product.
Choi IK; Jung SH; Kim BJ; Park SY; Kim J; Han HU
Antonie Van Leeuwenhoek; 2003; 84(4):247-53. PubMed ID: 14574101
[TBL] [Abstract][Full Text] [Related]
10. Comparison of bacterial community changes in fermenting kimchi at two different temperatures using a denaturing gradient gel electrophoresis analysis.
Hong Y; Yang HS; Chang HC; Kim HY
J Microbiol Biotechnol; 2013 Jan; 23(1):76-84. PubMed ID: 23314371
[TBL] [Abstract][Full Text] [Related]
11. Behavior of variable V3 region from 16S rDNA of lactic acid bacteria in denaturing gradient gel electrophoresis.
Ercolini D; Moschetti G; Blaiotta G; Coppola S
Curr Microbiol; 2001 Mar; 42(3):199-202. PubMed ID: 11270655
[TBL] [Abstract][Full Text] [Related]
12. Detection of Lactobacillus, Pediococcus, Leuconostoc, and Weissella species in human feces by using group-specific PCR primers and denaturing gradient gel electrophoresis.
Walter J; Hertel C; Tannock GW; Lis CM; Munro K; Hammes WP
Appl Environ Microbiol; 2001 Jun; 67(6):2578-85. PubMed ID: 11375166
[TBL] [Abstract][Full Text] [Related]
13. Identification of Lactobacillus sakei and Lactobacillus curvatus by multiplex PCR-based restriction enzyme analysis.
Lee J; Jang J; Kim B; Kim J; Jeong G; Han H
J Microbiol Methods; 2004 Oct; 59(1):1-6. PubMed ID: 15325747
[TBL] [Abstract][Full Text] [Related]
14. Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches.
Vasilopoulos C; Ravyts F; De Maere H; De Mey E; Paelinck H; De Vuyst L; Leroy F
J Appl Microbiol; 2008 May; 104(5):1341-53. PubMed ID: 18070037
[TBL] [Abstract][Full Text] [Related]
15. Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.
Robert H; Gabriel V; Fontagné-Faucher C
Int J Food Microbiol; 2009 Sep; 135(1):53-9. PubMed ID: 19651455
[TBL] [Abstract][Full Text] [Related]
16. [Species and strain specific identification of lactic acid bacteria in complex microflora].
Hertel C; Meroth CB
Berl Munch Tierarztl Wochenschr; 2003; 116(11-12):517-23. PubMed ID: 14655632
[TBL] [Abstract][Full Text] [Related]
17. Assessment of bacterial diversity in selected Philippine fermented food products through PCR-DGGE.
Dalmacio LM; Angeles AK; Larcia LL; Balolong MP; Estacio RC
Benef Microbes; 2011 Dec; 2(4):273-81. PubMed ID: 22146687
[TBL] [Abstract][Full Text] [Related]
18. Bacterial diversity in Philippine fermented mustard (burong mustasa) as revealed by 16S rRNA gene analysis.
Larcia LL; Estacio RC; Dalmacio LM
Benef Microbes; 2011 Dec; 2(4):263-71. PubMed ID: 22146686
[TBL] [Abstract][Full Text] [Related]
19. [Lactic acid bacteria diversity in fermented cabbage estimated by culture-dependent and-independent methods].
Yan P; Chai Z; Xue W; Chang X; Kong D; Zhang H
Wei Sheng Wu Xue Bao; 2009 Mar; 49(3):383-8. PubMed ID: 19623964
[TBL] [Abstract][Full Text] [Related]
20. Bacterial population in traditional sourdough evaluated by molecular methods.
Randazzo CL; Heilig H; Restuccia C; Giudici P; Caggia C
J Appl Microbiol; 2005; 99(2):251-8. PubMed ID: 16033455
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]