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 *

146 related articles for article (PubMed ID: 25475752)

  • 1. A competitive quantitative polymerase chain reaction method for characterizing the population dynamics during kimchi fermentation.
    Ahn GH; Moon JS; Shin SY; Min WK; Han NS; Seo JH
    J Ind Microbiol Biotechnol; 2015 Jan; 42(1):49-55. PubMed ID: 25475752
    [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. 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]  

  • 4. Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi.
    Kim DW; Kim BM; Lee HJ; Jang GJ; Song SH; Lee JI; Lee SB; Shim JM; Lee KW; Kim JH; Ham KS; Chen F; Kim HJ
    J Food Sci; 2017 May; 82(5):1124-1131. PubMed ID: 28440871
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: insights from a PCR-based approach.
    Singh AK; Ramesh A
    Food Microbiol; 2008 Apr; 25(2):278-87. PubMed ID: 18206770
    [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. 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. 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]  

  • 9. Improved sauerkraut production with probiotic strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954.
    Beganović J; Pavunc AL; Gjuračić K; Spoljarec M; Sušković J; Kos B
    J Food Sci; 2011 Mar; 76(2):M124-9. PubMed ID: 21535775
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Identification of lactic acid bacteria isolated from South African brandy base wines.
    du Plessis HW; Dicks LM; Pretorius IS; Lambrechts MG; du Toit M
    Int J Food Microbiol; 2004 Feb; 91(1):19-29. PubMed ID: 14967557
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Kimchi microflora: history, current status, and perspectives for industrial kimchi production.
    Jung JY; Lee SH; Jeon CO
    Appl Microbiol Biotechnol; 2014 Mar; 98(6):2385-93. PubMed ID: 24419800
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Use of PCR primers and probes based on the 23S rRNA and internal transcription spacer (ITS) gene sequence for the detection and enumerization of Lactobacillus acidophilus and Lactobacillus plantarum in feed supplements.
    Tsai CC; Lai CH; Yu B; Tsen HY
    Anaerobe; 2010 Jun; 16(3):270-7. PubMed ID: 20171300
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina.
    Elizaquível P; Pérez-Cataluña A; Yépez A; Aristimuño C; Jiménez E; Cocconcelli PS; Vignolo G; Aznar R
    Int J Food Microbiol; 2015 Apr; 198():9-18. PubMed ID: 25584777
    [TBL] [Abstract][Full Text] [Related]  

  • 14. A genus-specific PCR method for differentiation between Leuconostoc and Weissella and its application in identification of heterofermentative lactic acid bacteria from coffee fermentation.
    Schillinger U; Boehringer B; Wallbaum S; Caroline L; Gonfa A; Huch Née Kostinek M; Holzapfel WH; Franz CM
    FEMS Microbiol Lett; 2008 Sep; 286(2):222-6. PubMed ID: 18657111
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia.
    Yu J; Wang WH; Menghe BL; Jiri MT; Wang HM; Liu WJ; Bao QH; Lu Q; Zhang JC; Wang F; Xu HY; Sun TS; Zhang HP
    J Dairy Sci; 2011 Jul; 94(7):3229-41. PubMed ID: 21700007
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Novel multiplex PCR for the detection of lactic acid bacteria during kimchi fermentation.
    Cho KM; Math RK; Islam SM; Lim WJ; Hong SY; Kim JM; Yun MG; Cho JJ; Yun HD
    Mol Cell Probes; 2009 Apr; 23(2):90-4. PubMed ID: 19146947
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.