214 related articles for article (PubMed ID: 24689962)
1. Bacterial communities of traditional salted and fermented seafoods from Jeju Island of Korea using 16S rRNA gene clone library analysis.
Kim MS; Park EJ
J Food Sci; 2014 May; 79(5):M927-34. PubMed ID: 24689962
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Bacterial community analysis in three types of the fermented seafood, jeotgal, produced in South Korea.
Song EJ; Lee ES; Park SL; Choi HJ; Roh SW; Nam YD
Biosci Biotechnol Biochem; 2018 Aug; 82(8):1444-1454. PubMed ID: 29742980
[TBL] [Abstract][Full Text] [Related]
4. Microbial Communities and Physicochemical Properties of Myeolchi Jeotgal (Anchovy Jeotgal) Prepared with Different Types of Salts.
Shim JM; Lee KW; Yao Z; Kim JA; Kim HJ; Kim JH
J Microbiol Biotechnol; 2017 Oct; 27(10):1744-1752. PubMed ID: 28750506
[TBL] [Abstract][Full Text] [Related]
5. Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria.
Guan L; Cho KH; Lee JH
Food Microbiol; 2011 Feb; 28(1):101-13. PubMed ID: 21056781
[TBL] [Abstract][Full Text] [Related]
6. Bacterial community dynamics of salted and fermented shrimp based on denaturing gradient gel electrophoresis.
Han KI; Kim YH; Hwang SG; Jung EG; Patnaik BB; Han YS; Nam KW; Kim WJ; Han MD
J Food Sci; 2014 Dec; 79(12):M2516-22. PubMed ID: 25393163
[TBL] [Abstract][Full Text] [Related]
7. Diversity of the bacterial community in Myanmar traditional salted fish yegyo ngapi.
Kobayashi T; Taguchi C; Kida K; Matsuda H; Terahara T; Imada C; Moe NK; Thwe SM
World J Microbiol Biotechnol; 2016 Oct; 32(10):166. PubMed ID: 27565776
[TBL] [Abstract][Full Text] [Related]
8. Pyrosequencing-based analysis of the bacterial community in Korean traditional seafood, ojingeo jeotgal.
Jung J; Choi S; Jeon CO; Park W
J Microbiol Biotechnol; 2013 Oct; 23(10):1428-33. PubMed ID: 23851268
[TBL] [Abstract][Full Text] [Related]
9. Halomonas cibimaris sp. nov., isolated from jeotgal, a traditional Korean fermented seafood.
Jeong SH; Lee JH; Jung JY; Lee SH; Park MS; Jeon CO
Antonie Van Leeuwenhoek; 2013 Mar; 103(3):503-12. PubMed ID: 23097017
[TBL] [Abstract][Full Text] [Related]
10. Isolation and characterization of halophilic lactic acid bacteria isolated from "terasi" shrimp paste: a traditional fermented seafood product in Indonesia.
Kobayashi T; Kajiwara M; Wahyuni M; Kitakado T; Hamada-Sato N; Imada C; Watanabe E
J Gen Appl Microbiol; 2003 Oct; 49(5):279-86. PubMed ID: 14673751
[TBL] [Abstract][Full Text] [Related]
11. Physicochemical Properties and Bacterial Communities of Meongge (
Kim JA; Yao Z; Kim HJ; Kim JH
J Microbiol Biotechnol; 2019 Apr; 29(4):527-537. PubMed ID: 30845791
[TBL] [Abstract][Full Text] [Related]
12. Microbial succession and metabolite changes during fermentation of saeu-jeot: traditional Korean salted seafood.
Jung JY; Lee SH; Lee HJ; Jeon CO
Food Microbiol; 2013 Jun; 34(2):360-8. PubMed ID: 23541203
[TBL] [Abstract][Full Text] [Related]
13. Pyrosequencing-based analysis of bacterial community and metabolites profiles in Korean traditional seafood fermentation: a flatfish-fermented seafood.
Jung J; Lee SH; Jin HM; Jeon CO; Park W
Biosci Biotechnol Biochem; 2014; 78(5):908-10. PubMed ID: 25035997
[TBL] [Abstract][Full Text] [Related]
14. Tetragenococcus halophilus MJ4 as a starter culture for repressing biogenic amine (cadaverine) formation during saeu-jeot (salted shrimp) fermentation.
Kim KH; Lee SH; Chun BH; Jeong SE; Jeon CO
Food Microbiol; 2019 Sep; 82():465-473. PubMed ID: 31027807
[TBL] [Abstract][Full Text] [Related]
15. Isolation and characterization of chitinase-producing Bacillus and Paenibacillus strains from salted and fermented shrimp, Acetes japonicus.
Han KI; Patnaik BB; Kim YH; Kwon HJ; Han YS; Han MD
J Food Sci; 2014 Apr; 79(4):M665-74. PubMed ID: 24611959
[TBL] [Abstract][Full Text] [Related]
16. Bacterial communities in fish sauce mash using culture-dependent and -independent methods.
Fukui Y; Yoshida M; Shozen K; Funatsu Y; Takano T; Oikawa H; Yano Y; Satomi M
J Gen Appl Microbiol; 2012; 58(4):273-81. PubMed ID: 22990487
[TBL] [Abstract][Full Text] [Related]
17. Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation.
Jung MY; Kim TW; Lee C; Kim JY; Song HS; Kim YB; Ahn SW; Kim JS; Roh SW; Lee SH
Food Chem; 2018 Nov; 265():135-143. PubMed ID: 29884364
[TBL] [Abstract][Full Text] [Related]
18. Microbiological changes and biodiversity of cultivable indigenous bacteria in Sanbao larger yellow croaker (Pseudosciaena crocea), a Chinese salted and fermented seafood.
Zhang H; Li Y; Xu K; Wu J; Dai Z
J Food Sci; 2015 Apr; 80(4):M776-81. PubMed ID: 25874648
[TBL] [Abstract][Full Text] [Related]
19. Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring.
Belleggia L; Aquilanti L; Ferrocino I; Milanović V; Garofalo C; Clementi F; Cocolin L; Mozzon M; Foligni R; Haouet MN; Scuota S; Framboas M; Osimani A
Food Microbiol; 2020 Oct; 91():103503. PubMed ID: 32539969
[TBL] [Abstract][Full Text] [Related]
20. Weissella jogaejeotgali sp. nov., isolated from jogae jeotgal, a traditional Korean fermented seafood.
Lee SH; Ku HJ; Ahn MJ; Hong JS; Lee SH; Shin H; Lee KC; Lee JS; Ryu S; Jeon CO; Lee JH
Int J Syst Evol Microbiol; 2015 Dec; 65(12):4674-4681. PubMed ID: 26410078
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
