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 *

247 related articles for article (PubMed ID: 29706333)

  • 1. 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]  

  • 2. Microbial Community Structure of Korean Cabbage Kimchi and Ingredients with Denaturing Gradient Gel Electrophoresis.
    Hong SW; Choi YJ; Lee HW; Yang JH; Lee MA
    J Microbiol Biotechnol; 2016 Jun; 26(6):1057-62. PubMed ID: 26907755
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation.
    Song HS; Whon TW; Kim J; Lee SH; Kim JY; Kim YB; Choi HJ; Rhee JK; Roh SW
    Food Chem; 2020 Jul; 318():126481. PubMed ID: 32126467
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. Genetic diversity and antimicrobial activity of lactic acid bacteria in the preparation of traditional fermented potato product 'tunta'.
    Ramos ER; Santos RA; Velázquez E; Velezmoro CE; Zúñiga DE
    World J Microbiol Biotechnol; 2018 Sep; 34(10):144. PubMed ID: 30203322
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Metagenomic analysis of kimchi, a traditional Korean fermented food.
    Jung JY; Lee SH; Kim JM; Park MS; Bae JW; Hahn Y; Madsen EL; Jeon CO
    Appl Environ Microbiol; 2011 Apr; 77(7):2264-74. PubMed ID: 21317261
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Comparison of bacterial community changes in fermenting kimchi at two different temperatures using a denaturing gradient gel electrophoresis analysis.
    Hong Y; Yang HS; Chang HC; Kim HY
    J Microbiol Biotechnol; 2013 Jan; 23(1):76-84. PubMed ID: 23314371
    [TBL] [Abstract][Full Text] [Related]  

  • 10. High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation.
    Yang L; Yang HL; Tu ZC; Wang XL
    PLoS One; 2016; 11(12):e0168166. PubMed ID: 27992473
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Does kimchi deserve the status of a probiotic food?
    Cha J; Kim YB; Park SE; Lee SH; Roh SW; Son HS; Whon TW
    Crit Rev Food Sci Nutr; 2024; 64(19):6512-6525. PubMed ID: 36718547
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Genomic and metatranscriptomic analyses of Weissella koreensis reveal its metabolic and fermentative features during kimchi fermentation.
    Jeong SE; Chun BH; Kim KH; Park D; Roh SW; Lee SH; Jeon CO
    Food Microbiol; 2018 Dec; 76():1-10. PubMed ID: 30166128
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Taxonomic Variations of Bacterial and Fungal Communities depending on Fermentation Temperature in Traditional Korean Fermented Soybean Food, Doenjang.
    Jo E; Lee H; Song Y; Cha J
    J Microbiol Biotechnol; 2024 Apr; 34(4):863-870. PubMed ID: 38247211
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation.
    Kim SJ; Ha S; Dang YM; Chang JY; Mun SY; Ha JH
    J Microbiol Biotechnol; 2024 Mar; 34(3):622-633. PubMed ID: 37997263
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Microbial ecology of watery kimchi.
    Kyung KH; Medina Pradas E; Kim SG; Lee YJ; Kim KH; Choi JJ; Cho JH; Chung CH; Barrangou R; Breidt F
    J Food Sci; 2015 May; 80(5):M1031-8. PubMed ID: 25847522
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production.
    Tabanelli G; Pasini F; Riciputi Y; Vannini L; Gozzi G; Balestra F; Caboni MF; Gardini F; Montanari C
    J Food Sci; 2018 Mar; 83(3):711-722. PubMed ID: 29437232
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing.
    Zang J; Xu Y; Xia W; Yu D; Gao P; Jiang Q; Yang F
    Food Res Int; 2018 Sep; 111():565-573. PubMed ID: 30007719
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 13.