169 related articles for article (PubMed ID: 26718560)
1. Complete genome sequence of Bacillus methylotrophicus JJ-D34 isolated from deonjang, a Korean traditional fermented soybean paste.
Jung JY; Chun BH; Moon JY; Yeo SH; Jeon CO
J Biotechnol; 2016 Feb; 219():36-7. PubMed ID: 26718560
[TBL] [Abstract][Full Text] [Related]
2. Screening and Characterization of Potential Bacillus Starter Cultures for Fermenting Low-Salt Soybean Paste (Doenjang).
Jeon HH; Jung JY; Chun BH; Kim MD; Baek SY; Moon JY; Yeo SH; Jeon CO
J Microbiol Biotechnol; 2016 Apr; 26(4):666-74. PubMed ID: 26718466
[TBL] [Abstract][Full Text] [Related]
3. Genome sequence of Staphylococcus lentus F1142, a strain isolated from Korean soybean paste.
Nam YD; Chung WH; Seo MJ; Lim SI; Yi SH
J Bacteriol; 2012 Nov; 194(21):5987. PubMed ID: 23045498
[TBL] [Abstract][Full Text] [Related]
4. Inhibition of Bacillus cereus Growth and Toxin Production by Bacillus amyloliquefaciens RD7-7 in Fermented Soybean Products.
Eom JS; Choi HS
J Microbiol Biotechnol; 2016 Jan; 26(1):44-55. PubMed ID: 26528531
[TBL] [Abstract][Full Text] [Related]
5. Complete Genome Sequence of
Lee HJ; Chun BH; Jeon HH; Kim YB; Lee SH
Genome Announc; 2017 Nov; 5(48):. PubMed ID: 29192082
[No Abstract] [Full Text] [Related]
6. In vitro assessment of the gastrointestinal tolerance and immunomodulatory function of Bacillus methylotrophicus isolated from a traditional Korean fermented soybean food.
Sim I; Koh JH; Kim DJ; Gu SH; Park A; Lim YH
J Appl Microbiol; 2015 Mar; 118(3):718-26. PubMed ID: 25494714
[TBL] [Abstract][Full Text] [Related]
7. The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste.
Chun BH; Kim KH; Jeong SE; Jeon CO
Food Microbiol; 2020 Apr; 86():103329. PubMed ID: 31703874
[TBL] [Abstract][Full Text] [Related]
8. Next-Generation Sequencing Analyses of Bacterial Community Structures in Soybean Pastes Produced in Northeast China.
Lee MH; Li FZ; Lee J; Kang J; Lim SI; Nam YD
J Food Sci; 2017 Apr; 82(4):960-968. PubMed ID: 28253439
[TBL] [Abstract][Full Text] [Related]
9. Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (
Yi SH; Hong SP
Molecules; 2021 Aug; 26(16):. PubMed ID: 34443655
[TBL] [Abstract][Full Text] [Related]
10. Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis.
Kim TW; Lee JH; Kim SE; Park MH; Chang HC; Kim HY
Int J Food Microbiol; 2009 May; 131(2-3):265-71. PubMed ID: 19324443
[TBL] [Abstract][Full Text] [Related]
11. Development of Safe and Flavor-Rich Doenjang (Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale.
Lee EJ; Hyun J; Choi YH; Hurh BS; Choi SH; Lee I
J Food Sci; 2018 Jun; 83(6):1723-1732. PubMed ID: 29761893
[TBL] [Abstract][Full Text] [Related]
12. Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean.
Jung JY; Lee SH; Jeon CO
Int J Food Microbiol; 2014 Aug; 185():112-20. PubMed ID: 24960292
[TBL] [Abstract][Full Text] [Related]
13. Genome sequence of Lysinibacillus boronitolerans F1182, isolated from a traditional Korean fermented soybean product.
Nam YD; Seo MJ; Lim SI; Lee SY
J Bacteriol; 2012 Nov; 194(21):5988. PubMed ID: 23045499
[TBL] [Abstract][Full Text] [Related]
14. The complete genome sequence of Bacillus velezensis 9912D reveals its biocontrol mechanism as a novel commercial biological fungicide agent.
Pan HQ; Li QL; Hu JC
J Biotechnol; 2017 Apr; 247():25-28. PubMed ID: 28235608
[TBL] [Abstract][Full Text] [Related]
15. Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang.
Roh SH; Lee SM; Kim SS; Kim KO
J Food Sci; 2018 Feb; 83(2):464-474. PubMed ID: 29350752
[TBL] [Abstract][Full Text] [Related]
16. Complete genome sequences and comparative genome analysis of Lactobacillus plantarum strain 5-2 isolated from fermented soybean.
Liu CJ; Wang R; Gong FM; Liu XF; Zheng HJ; Luo YY; Li XR
Genomics; 2015 Dec; 106(6):404-11. PubMed ID: 26212213
[TBL] [Abstract][Full Text] [Related]
17. Isolation of the putative biosynthetic gene cluster of 1-deoxynojirimycin by Bacillus amyloliquefaciens 140N, its production and application to the fermentation of soybean paste.
Seo MJ; Nam YD; Lee SY; Park SL; Yi SH; Lim SI
Biosci Biotechnol Biochem; 2013; 77(2):398-401. PubMed ID: 23391926
[TBL] [Abstract][Full Text] [Related]
18. Complete genome sequence of Leuconostoc garlicum KCCM 43211 producing exopolysaccharide.
Hong SP; Shin SC; Kang WK; Chin YW; Turner TL; Choi HW; Song KM; Kim HJ
J Biotechnol; 2017 Mar; 246():40-44. PubMed ID: 28219735
[TBL] [Abstract][Full Text] [Related]
19. Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang).
Shukla S; Choi TB; Park HK; Kim M; Lee IK; Kim JK
Food Chem Toxicol; 2010; 48(8-9):2005-10. PubMed ID: 20434502
[TBL] [Abstract][Full Text] [Related]
20. Complete genome sequence of Bacillus pumilus W3: A strain exhibiting high laccase activity.
Guan ZB; Cai YJ; Zhang YZ; Zhao H; Liao XR
J Biotechnol; 2015 Aug; 207():8-9. PubMed ID: 25957807
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]