230 related articles for article (PubMed ID: 26370801)
21. Selection of functional lactic acid bacteria as starter cultures for the fermentation of Korean leek (Allium tuberosum Rottler ex Sprengel.).
Yang J; Ji Y; Park H; Lee J; Park S; Yeo S; Shin H; Holzapfel WH
Int J Food Microbiol; 2014 Nov; 191():164-71. PubMed ID: 25279760
[TBL] [Abstract][Full Text] [Related]
22. Influence of Isolation Temperature on Isolating Diverse Lactic Acid Bacteria from Kimchi and Cultural Characteristics of Psychrotrophs.
Ko HI; Jeong CH; Park SJ; Kim SR; Eun JB; Kim TW
J Microbiol Biotechnol; 2023 Aug; 33(8):1066-1075. PubMed ID: 37280779
[TBL] [Abstract][Full Text] [Related]
23. Effect of Bacteriophages on Viability and Growth of Co-cultivated
Kong SJ; Park JH
J Microbiol Biotechnol; 2019 Apr; 29(4):558-561. PubMed ID: 30954033
[TBL] [Abstract][Full Text] [Related]
24. Application of colorimetric indicators to predict the fermentation stage of kimchi.
Moon EW; Yang JS; Yoon SR; Ha JH
J Food Sci; 2020 Dec; 85(12):4170-4179. PubMed ID: 33190231
[TBL] [Abstract][Full Text] [Related]
25. Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation.
Lee KW; Shim JM; Kim DW; Yao Z; Kim JA; Kim HJ; Kim JH
Food Sci Biotechnol; 2018 Apr; 27(2):489-498. PubMed ID: 30263773
[TBL] [Abstract][Full Text] [Related]
26. 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]
27. Effect of capsaicinoids in hot pepper powder on microbial community and free sugar during kimchi fermentation.
Chung YB; Lee H; Hwang S; Seo HY; Suh HJ; Jo K
J Food Sci; 2021 Jul; 86(7):3195-3204. PubMed ID: 34146398
[TBL] [Abstract][Full Text] [Related]
28. Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter.
Chang JY; Chang HC
J Food Sci; 2010 Mar; 75(2):M103-10. PubMed ID: 20492238
[TBL] [Abstract][Full Text] [Related]
29. Development of a Sulfite-Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen-mediated Deterioration of Kimchi Quality.
Lee JS; Jeong S; Lee HG; Cho CH; Yoo S
J Food Sci; 2018 Dec; 83(12):3009-3018. PubMed ID: 30440083
[TBL] [Abstract][Full Text] [Related]
30. Autoinducer-2 properties of kimchi are associated with lactic acid bacteria involved in its fermentation.
Park H; Shin H; Lee K; Holzapfel W
Int J Food Microbiol; 2016 May; 225():38-42. PubMed ID: 26977818
[TBL] [Abstract][Full Text] [Related]
31. 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]
32. 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]
33. Natural populations of lactic acid bacteria associated with silage fermentation as determined by phenotype, 16S ribosomal RNA and recA gene analysis.
Pang H; Qin G; Tan Z; Li Z; Wang Y; Cai Y
Syst Appl Microbiol; 2011 May; 34(3):235-41. PubMed ID: 21282025
[TBL] [Abstract][Full Text] [Related]
34. Effects of salt type on the metabolites and microbial community in kimchi fermentation.
Lee MA; Choi YJ; Kim YS; Chon SY; Chung YB; Park SH; Yun YR; Min SG; Yang HC; Seo HY
Heliyon; 2022 Nov; 8(11):e11360. PubMed ID: 36387467
[TBL] [Abstract][Full Text] [Related]
35. Properties of Kimchi Fermented with GABA-Producing Lactic Acid Bacteria as a Starter.
Lee KW; Shim JM; Yao Z; Kim JA; Kim JH
J Microbiol Biotechnol; 2018 Apr; 28(4):534-541. PubMed ID: 29724081
[TBL] [Abstract][Full Text] [Related]
36. Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance.
Pérez-Díaz IM; Hayes J; Medina E; Anekella K; Daughtry K; Dieck S; Levi M; Price R; Butz N; Lu Z; Azcarate-Peril MA
Food Microbiol; 2017 May; 63():217-227. PubMed ID: 28040172
[TBL] [Abstract][Full Text] [Related]
37. Effects of microencapsulated Allyl isothiocyanate (AITC) on the extension of the shelf-life of Kimchi.
Ko JA; Kim WY; Park HJ
Int J Food Microbiol; 2012 Feb; 153(1-2):92-8. PubMed ID: 22104119
[TBL] [Abstract][Full Text] [Related]
38. Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis.
Audenaert K; D'Haene K; Messens K; Ruyssen T; Vandamme P; Huys G
Food Microbiol; 2010 Feb; 27(1):12-8. PubMed ID: 19913685
[TBL] [Abstract][Full Text] [Related]
39. Unpasteurised commercial boza as a source of microbial diversity.
Osimani A; Garofalo C; Aquilanti L; Milanović V; Clementi F
Int J Food Microbiol; 2015 Feb; 194():62-70. PubMed ID: 25437059
[TBL] [Abstract][Full Text] [Related]
40. [Analysis of microbial community structure in lactic acid fermentation from kitchen waste].
Liu JG; Wang QH; Wang S; Sun XH; Qiu TL; Li H
Huan Jing Ke Xue; 2012 Sep; 33(9):3236-40. PubMed ID: 23243886
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]