These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

277 related articles for article (PubMed ID: 23314371)

  • 1. 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]  

  • 2. 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]  

  • 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. 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]  

  • 5. Effect of Low Salt Concentrations on Microbial Changes During Kimchi Fermentation Monitored by PCR-DGGE and Their Sensory Acceptance.
    Ahmadsah LS; Min SG; Han SK; Hong Y; Kim HY
    J Microbiol Biotechnol; 2015 Dec; 25(12):2049-57. PubMed ID: 26370801
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Metagenomic analysis of kimchi, a traditional Korean fermented food.
    Jung JY; Lee SH; Kim JM; Park MS; Bae JW; Hahn Y; Madsen EL; Jeon CO
    Appl Environ Microbiol; 2011 Apr; 77(7):2264-74. PubMed ID: 21317261
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 10. 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]  

  • 11. Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation.
    Jung JY; Lee SH; Jin HM; Hahn Y; Madsen EL; Jeon CO
    Int J Food Microbiol; 2013 May; 163(2-3):171-9. PubMed ID: 23558201
    [TBL] [Abstract][Full Text] [Related]  

  • 12. PCR-DGGE analysis of population dynamics of lactic acid bacteria in kimchi by addition of bacteriocins.
    Jeong M; Kim J; Choi E; Kim JS; Kim WJ
    Food Sci Biotechnol; 2016; 25(4):1123-1128. PubMed ID: 30263384
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Correlation between Changes in Microbial/Physicochemical Properties and Persistence of Human Norovirus during Cabbage Kimchi Fermentation.
    Lee HM; Lee JH; Kim SH; Yoon SR; Lee JY; Ha JH
    J Microbiol Biotechnol; 2017 Nov; 27(11):2019-2027. PubMed ID: 29017238
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing.
    Park EJ; Chun J; Cha CJ; Park WS; Jeon CO; Bae JW
    Food Microbiol; 2012 May; 30(1):197-204. PubMed ID: 22265301
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of Capsaicinoids Content on the Microbial Community during Kimchi Fermentation.
    Park B; Yang JS; Moon EW; Seo HY; Ha JH
    J Microbiol Biotechnol; 2019 Oct; 29(10):1580-1590. PubMed ID: 31474094
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Microbial Diversity during Fermentation of Sweet Paste, a Chinese Traditional Seasoning, Using PCR-Denaturing Gradient Gel Electrophoresis.
    Mao P; Hu Y; Liao T; Wang Z; Zhao S; Liang Y; Hu Y
    J Microbiol Biotechnol; 2017 Apr; 27(4):678-684. PubMed ID: 28081358
    [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. Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food.
    Madoroba E; Steenkamp ET; Theron J; Scheirlinck I; Cloete TE; Huys G
    Syst Appl Microbiol; 2011 May; 34(3):227-34. PubMed ID: 21300507
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods.
    Wang D; Chen G; Tang Y; Li H; Shen W; Wang M; Liu S; Qin W; Zhang Q
    Int J Food Microbiol; 2020 Mar; 317():108463. PubMed ID: 31809966
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Identification of Lactic Acid Bacteria in Galchi- and Myeolchi-Jeotgal by 16S rRNA Gene Sequencing, MALDI-TOF Mass Spectrometry, and PCR-DGGE.
    Lee Y; Cho Y; Kim E; Kim HJ; Kim HY
    J Microbiol Biotechnol; 2018 Jul; 28(7):1112-1121. PubMed ID: 29996618
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.