249 related articles for article (PubMed ID: 20102423)
1. Probiotic characteristics of lactic acid bacteria isolated from kimchi.
Chang JH; Shim YY; Cha SK; Chee KM
J Appl Microbiol; 2010 Jul; 109(1):220-30. PubMed ID: 20102423
[TBL] [Abstract][Full Text] [Related]
2. Functional properties of Lactobacillus strains isolated from kimchi.
Lee H; Yoon H; Ji Y; Kim H; Park H; Lee J; Shin H; Holzapfel W
Int J Food Microbiol; 2011 Jan; 145(1):155-61. PubMed ID: 21215484
[TBL] [Abstract][Full Text] [Related]
3. Health benefits of kimchi (Korean fermented vegetables) as a probiotic food.
Park KY; Jeong JK; Lee YE; Daily JW
J Med Food; 2014 Jan; 17(1):6-20. PubMed ID: 24456350
[TBL] [Abstract][Full Text] [Related]
4. Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Çubuk region in Turkey.
Bağder Elmacı S; Tokatlı M; Dursun D; Özçelik F; Şanlıbaba P
Folia Microbiol (Praha); 2015 May; 60(3):241-51. PubMed ID: 25404550
[TBL] [Abstract][Full Text] [Related]
5. Effects of yogurt starter cultures on the survival of Lactobacillus acidophilus.
Ng EW; Yeung M; Tong PS
Int J Food Microbiol; 2011 Jan; 145(1):169-75. PubMed ID: 21196060
[TBL] [Abstract][Full Text] [Related]
6. Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures.
Zanirati DF; Abatemarco M; Sandes SHC; Nicoli JR; Nunes ÁC; Neumann E
Anaerobe; 2015 Apr; 32():70-76. PubMed ID: 25542841
[TBL] [Abstract][Full Text] [Related]
7. Probiotic potential of lactic acid bacteria present in home made curd in southern India.
Balamurugan R; Chandragunasekaran AS; Chellappan G; Rajaram K; Ramamoorthi G; Ramakrishna BS
Indian J Med Res; 2014 Sep; 140(3):345-55. PubMed ID: 25366201
[TBL] [Abstract][Full Text] [Related]
8. Assessment of Characteristics and Functional Properties of Lactobacillus Species Isolated from Kimchi for Dairy Use.
Baick SC; Kim CH
Korean J Food Sci Anim Resour; 2015; 35(3):339-49. PubMed ID: 26761848
[TBL] [Abstract][Full Text] [Related]
9. Probiotic properties of lactic acid bacteria isolated from stool samples of longevous people in regions of Hotan, Xinjiang and Bama, Guangxi, China.
Gu RX; Yang ZQ; Li ZH; Chen SL; Luo ZL
Anaerobe; 2008 Dec; 14(6):313-7. PubMed ID: 18634896
[TBL] [Abstract][Full Text] [Related]
10. Identification and characterization of starter lactic acid bacteria and probiotics from Columbian dairy products.
Perea Vélez M; Hermans K; Verhoeven TL; Lebeer SE; Vanderleyden J; De Keersmaecker SC
J Appl Microbiol; 2007 Sep; 103(3):666-74. PubMed ID: 17714400
[TBL] [Abstract][Full Text] [Related]
11. An ecological study of lactic acid bacteria from Almagro eggplant fermentation brines.
Seseña S; Palop ML
J Appl Microbiol; 2007 Nov; 103(5):1553-61. PubMed ID: 17953566
[TBL] [Abstract][Full Text] [Related]
12. Effect of Lactobacillus acidophilus KFRI342 on the development of chemically induced precancerous growths in the rat colon.
Chang JH; Shim YY; Cha SK; Reaney MJT; Chee KM
J Med Microbiol; 2012 Mar; 61(Pt 3):361-368. PubMed ID: 22034161
[TBL] [Abstract][Full Text] [Related]
13. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests.
Argyri AA; Zoumpopoulou G; Karatzas KA; Tsakalidou E; Nychas GJ; Panagou EZ; Tassou CC
Food Microbiol; 2013 Apr; 33(2):282-91. PubMed ID: 23200662
[TBL] [Abstract][Full Text] [Related]
14. Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food.
Sengun IY; Nielsen DS; Karapinar M; Jakobsen M
Int J Food Microbiol; 2009 Oct; 135(2):105-11. PubMed ID: 19703719
[TBL] [Abstract][Full Text] [Related]
15. Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition.
Paik HD; Lee JY
Meat Sci; 2014 Aug; 97(4):609-14. PubMed ID: 24821591
[TBL] [Abstract][Full Text] [Related]
16. Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.
Rubio R; Jofré A; Martín B; Aymerich T; Garriga M
Food Microbiol; 2014 Apr; 38():303-11. PubMed ID: 24290655
[TBL] [Abstract][Full Text] [Related]
17. Probiotic potential of lactobacillus strains isolated from sorghum-based traditional fermented food.
Rao KP; Chennappa G; Suraj U; Nagaraja H; Raj AP; Sreenivasa MY
Probiotics Antimicrob Proteins; 2015 Jun; 7(2):146-56. PubMed ID: 25666113
[TBL] [Abstract][Full Text] [Related]
18. Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation.
Jung JY; Lee SH; Lee HJ; Seo HY; Park WS; Jeon CO
Int J Food Microbiol; 2012 Feb; 153(3):378-87. PubMed ID: 22189023
[TBL] [Abstract][Full Text] [Related]
19. Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation.
Lee JJ; Choi YJ; Lee MJ; Park SJ; Oh SJ; Yun YR; Min SG; Seo HY; Park SH; Lee MA
Food Res Int; 2020 Oct; 136():109591. PubMed ID: 32846617
[TBL] [Abstract][Full Text] [Related]
20. Probiotic activity traits in vitro and production of antimicrobial peptides by Lactobacillaceae isolates from pulque using Lactobacillus acidophilus NCFM as control.
Ruíz-Ramírez Y; Guadarrama-Mendoza PC; Escalante A; Giles-Gómez M; Valadez-Blanco R
Braz J Microbiol; 2022 Jun; 53(2):921-933. PubMed ID: 35094300
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]