BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

281 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 15.