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 *

177 related articles for article (PubMed ID: 25847522)

  • 21. Novel approaches for the identification of microbial communities in kimchi: MALDI-TOF MS analysis and high-throughput sequencing.
    Kim E; Cho EJ; Yang SM; Kim MJ; Kim HY
    Food Microbiol; 2021 Apr; 94():103641. PubMed ID: 33279067
    [TBL] [Abstract][Full Text] [Related]  

  • 22. 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]  

  • 23. Lactobacillus pentosus var. plantarum C29 protects scopolamine-induced memory deficit in mice.
    Jung IH; Jung MA; Kim EJ; Han MJ; Kim DH
    J Appl Microbiol; 2012 Dec; 113(6):1498-506. PubMed ID: 22925033
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA.
    Liu Z; Li J; Wei B; Huang T; Xiao Y; Peng Z; Xie M; Xiong T
    Int J Food Microbiol; 2019 Oct; 306():108271. PubMed ID: 31377413
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Viral community predicts the geographical origin of fermented vegetable foods more precisely than bacterial community.
    Jung MJ; Kim MS; Yun JH; Lee JY; Kim PS; Lee HW; Ha JH; Roh SW; Bae JW
    Food Microbiol; 2018 Dec; 76():319-327. PubMed ID: 30166157
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Microbial population dynamics and temperature changes during fermentation of kimjang kimchi.
    Lee D; Kim S; Cho J; Kim J
    J Microbiol; 2008 Oct; 46(5):590-3. PubMed ID: 18974963
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Inactivation of feline calicivirus and murine norovirus during Dongchimi fermentation.
    Lee MH; Yoo SH; Ha SD; Choi C
    Food Microbiol; 2012 Sep; 31(2):210-4. PubMed ID: 22608225
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Application of high-throughput pyrosequencing in the analysis of microbiota of food commodities procured from small and large retail outlets in a U.S. metropolitan area - A pilot study.
    Higgins D; Pal C; Sulaiman IM; Jia C; Zerwekh T; Dowd SE; Banerjee P
    Food Res Int; 2018 Mar; 105():29-40. PubMed ID: 29433218
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Selective control of lactobacilli in kimchi with nisin.
    Choi MH; Park YH
    Lett Appl Microbiol; 2000 Mar; 30(3):173-7. PubMed ID: 10747245
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Changes of microbial community and metabolite in kimchi inoculated with different microbial community starters.
    Park SE; Seo SH; Kim EJ; Byun S; Na CS; Son HS
    Food Chem; 2019 Feb; 274():558-565. PubMed ID: 30372979
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Probiotic characteristics of lactic acid bacteria isolated from kimchi.
    Chang JH; Shim YY; Cha SK; Chee KM
    J Appl Microbiol; 2010 Jul; 109(1):220-30. PubMed ID: 20102423
    [TBL] [Abstract][Full Text] [Related]  

  • 32. 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]  

  • 33. 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]  

  • 34. Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis.
    Kim M; Chun J
    Int J Food Microbiol; 2005 Aug; 103(1):91-6. PubMed ID: 16084269
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Selection of psychrotrophic Leuconostoc spp. producing highly active dextransucrase from lactate fermented vegetables.
    Eom HJ; Seo DM; Han NS
    Int J Food Microbiol; 2007 Jun; 117(1):61-7. PubMed ID: 17482304
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Screening and identification of functional Lactobacillus specific for vegetable fermentation.
    Xiong T; Song S; Huang X; Feng C; Liu G; Huang J; Xie M
    J Food Sci; 2013 Jan; 78(1):M84-9. PubMed ID: 23278440
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Lactic acid bacteria population dynamics during spontaneous fermentation of radish (Raphanus sativus L.) roots in brine.
    Pardali E; Paramithiotis S; Papadelli M; Mataragas M; Drosinos EH
    World J Microbiol Biotechnol; 2017 Jun; 33(6):110. PubMed ID: 28466306
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Kimchi bacteriophages of lactic acid bacteria: population, characteristics, and their role in watery kimchi.
    Park WJ; Kong SJ; Park JH
    Food Sci Biotechnol; 2021 Jul; 30(7):949-957. PubMed ID: 34395026
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products).
    Cheigh HS; Park KY
    Crit Rev Food Sci Nutr; 1994; 34(2):175-203. PubMed ID: 8011144
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

    [Previous]   [Next]    [New Search]
    of 9.