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 *

169 related articles for article (PubMed ID: 25770429)

  • 1. Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation.
    Lee SH; Jung JY; Jeon CO
    Int J Food Microbiol; 2015 Jun; 203():15-22. PubMed ID: 25770429
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce.
    Jung JY; Lee HJ; Chun BH; Jeon CO
    PLoS One; 2016; 11(3):e0151351. PubMed ID: 26977596
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Chromohalobacter is a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce.
    Jung JY; Chun BH; Jeon CO
    J Food Sci; 2015 Dec; 80(12):M2853-9. PubMed ID: 26495904
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Microbial successions and metabolite changes during fermentation of salted shrimp (saeu-jeot) with different salt concentrations.
    Lee SH; Jung JY; Jeon CO
    PLoS One; 2014; 9(2):e90115. PubMed ID: 24587230
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The impact of raw material form and starter culture inoculation on bacterial communities and metabolites in fermented anchovy sauce.
    Kim D; Park J; Park SE; Kim EJ; Woong Whon T; Woon Roh S; Son HS
    Food Res Int; 2024 Sep; 192():114815. PubMed ID: 39147511
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Effects of temperature on microbial succession and metabolite change during saeu-jeot fermentation.
    Lee SH; Jung JY; Jeon CO
    Food Microbiol; 2014 Apr; 38():16-25. PubMed ID: 24290621
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Dynamics of Bacterial Composition and Association with Quality Formation and Biogenic Amines Accumulation during Fish Sauce Spontaneous Fermentation.
    Ma X; Sang X; Yan C; Zhang Y; Bi J; Zhang G; Hao H; Hou H
    Appl Environ Microbiol; 2022 Jul; 88(13):e0069022. PubMed ID: 35695487
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Dynamics of microbial communities and metabolites in ganjang, a traditional Korean fermented soy sauce, during fermentation.
    Han DM; Chun BH; Feng T; Kim HM; Jeon CO
    Food Microbiol; 2020 Dec; 92():103591. PubMed ID: 32950133
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. 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]  

  • 16. Dynamic Changes in the Bacterial Community During the Fermentation of Traditional Chinese Fish Sauce (TCFS) and Their Correlation with TCFS Quality.
    Du F; Zhang X; Gu H; Song J; Gao X
    Microorganisms; 2019 Sep; 7(9):. PubMed ID: 31546947
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi.
    Jeong SH; Jung JY; Lee SH; Jin HM; Jeon CO
    Int J Food Microbiol; 2013 Jun; 164(1):46-53. PubMed ID: 23587713
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce,
    Choi YJ; Lee HW; Yang JH; Hong SW; Park SH; Lee MA
    Food Sci Biotechnol; 2018 Aug; 27(4):1145-1155. PubMed ID: 30263845
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Acceleration of Thai fish sauce fermentation using proteinases and bacterial starter cultures.
    Yongsawatdigul J; Rodtong S; Raksakulthai N
    J Food Sci; 2007 Nov; 72(9):M382-90. PubMed ID: 18034732
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 9.