488 related articles for article (PubMed ID: 27733844)
21. The impact of vegan production on the kimchi microbiome.
Zabat MA; Sano WH; Cabral DJ; Wurster JI; Belenky P
Food Microbiol; 2018 Sep; 74():171-178. PubMed ID: 29706333
[TBL] [Abstract][Full Text] [Related]
22. Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile.
Song HS; Lee SH; Ahn SW; Kim JY; Rhee JK; Roh SW
Food Res Int; 2021 Nov; 149():110668. PubMed ID: 34600670
[TBL] [Abstract][Full Text] [Related]
23. The antioxidant properties of baechu-kimchi and freeze-dried kimchi-powder in fermented sausages.
Lee JY; Kunz B
Meat Sci; 2005 Apr; 69(4):741-7. PubMed ID: 22063152
[TBL] [Abstract][Full Text] [Related]
24. Functional properties of Lactobacillus strains isolated from kimchi.
Lee H; Yoon H; Ji Y; Kim H; Park H; Lee J; Shin H; Holzapfel W
Int J Food Microbiol; 2011 Jan; 145(1):155-61. PubMed ID: 21215484
[TBL] [Abstract][Full Text] [Related]
25. The addition of jogi, Micropogonias undulates, affects amino acid content in kimchi fermentation.
Park J; Heo S; Lee G; Kim T; Oh SE; Kwak MS; Jeong DW
PLoS One; 2024; 19(4):e0300249. PubMed ID: 38573994
[TBL] [Abstract][Full Text] [Related]
26. Comprehensive elucidation of the terroir of Korean kimchi through the study of recipes, metabolites, microbiota, and sensory characteristics.
Lee DY; Park SH; Park SE; Kim EJ; Kim HW; Seo SH; Cho KM; Kwon SJ; Whon TW; Min SG; Choi YJ; Roh SW; Seo HY; Son HS
Food Res Int; 2023 Apr; 166():112614. PubMed ID: 36914329
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. Correlation between Changes in Microbial/Physicochemical Properties and Persistence of Human Norovirus during Cabbage Kimchi Fermentation.
Lee HM; Lee JH; Kim SH; Yoon SR; Lee JY; Ha JH
J Microbiol Biotechnol; 2017 Nov; 27(11):2019-2027. PubMed ID: 29017238
[TBL] [Abstract][Full Text] [Related]
29. Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in
Song CE; Shim HH; Kuppusamy P; Jeong YI; Lee KD
Biomed Res Int; 2018; 2018():6015243. PubMed ID: 30255096
[TBL] [Abstract][Full Text] [Related]
30. The Potential of Korean Bioactive Substances and Functional Foods for Immune Enhancement.
Kim ME; Lee JS
Int J Mol Sci; 2024 Jan; 25(2):. PubMed ID: 38279334
[TBL] [Abstract][Full Text] [Related]
31. Effects of carbon dioxide on metabolite production and bacterial communities during kimchi fermentation.
Park DH
Biosci Biotechnol Biochem; 2018 Jul; 82(7):1234-1242. PubMed ID: 29685096
[TBL] [Abstract][Full Text] [Related]
32. Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing.
Park EJ; Chun J; Cha CJ; Park WS; Jeon CO; Bae JW
Food Microbiol; 2012 May; 30(1):197-204. PubMed ID: 22265301
[TBL] [Abstract][Full Text] [Related]
33. The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing.
Maoloni A; Ferrocino I; Milanović V; Cocolin L; Corvaglia MR; Ottaviani D; Bartolini C; Talevi G; Belleggia L; Cardinali F; Marabini R; Aquilanti L; Osimani A
Foods; 2020 Oct; 9(11):. PubMed ID: 33137924
[TBL] [Abstract][Full Text] [Related]
34. 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]
35. 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]
36. Starter cultures for kimchi fermentation.
Lee ME; Jang JY; Lee JH; Park HW; Choi HJ; Kim TW
J Microbiol Biotechnol; 2015 May; 25(5):559-68. PubMed ID: 25674806
[TBL] [Abstract][Full Text] [Related]
37. Metabolic Pathways Associated with Kimchi, a Traditional Korean Food, Based on
Shin GH; Kang BC; Jang DJ
Genomics Inform; 2016 Dec; 14(4):222-229. PubMed ID: 28154515
[TBL] [Abstract][Full Text] [Related]
38. Analysis of Cultivable Microbial Community during Kimchi Fermentation Using MALDI-TOF MS.
Kim E; Yang SM; Kim HY
Foods; 2021 May; 10(5):. PubMed ID: 34066045
[TBL] [Abstract][Full Text] [Related]
39. Beneficial Outcomes of Kimchi Prepared with Amtak Baechu Cabbage and Salting in Brine Solution: Anticancer Effects in Pancreatic and Hepatic Cancer Cells.
Song GH; Park ES; Lee SM; Park DB; Park KY
J Environ Pathol Toxicol Oncol; 2018; 37(2):151-161. PubMed ID: 30055550
[TBL] [Abstract][Full Text] [Related]
40. 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]
[Previous] [Next] [New Search]