BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

326 related articles for article (PubMed ID: 30954033)

  • 1. 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]  

  • 2. Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation.
    Jung JY; Lee SH; Lee HJ; Seo HY; Park WS; Jeon CO
    Int J Food Microbiol; 2012 Feb; 153(3):378-87. PubMed ID: 22189023
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life.
    Kim MJ; Lee HW; Lee ME; Roh SW; Kim TW
    J Microbiol; 2019 Jun; 57(6):479-484. PubMed ID: 31073899
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production.
    Corona O; Alfonzo A; Ventimiglia G; Nasca A; Francesca N; Martorana A; Moschetti G; Settanni L
    Food Microbiol; 2016 Oct; 59():43-56. PubMed ID: 27375243
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product.
    Choi IK; Jung SH; Kim BJ; Park SY; Kim J; Han HU
    Antonie Van Leeuwenhoek; 2003; 84(4):247-53. PubMed ID: 14574101
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Red pepper powder is a crucial factor that influences the ontogeny of Weissella cibaria during kimchi fermentation.
    Kang BK; Cho MS; Park DS
    Sci Rep; 2016 Jun; 6():28232. PubMed ID: 27311801
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Role of combinated lactic acid bacteria in bacterial, viral, and metabolite dynamics during fermentation of vegetable food, kimchi.
    Jung MJ; Kim J; Lee SH; Whon TW; Sung H; Bae JW; Choi YE; Roh SW
    Food Res Int; 2022 Jul; 157():111261. PubMed ID: 35761573
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing.
    Rizzello CG; Coda R; Wang Y; Verni M; Kajala I; Katina K; Laitila A
    Int J Food Microbiol; 2019 Aug; 302():24-34. PubMed ID: 30172442
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. 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]  

  • 13. Brewers' spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16.
    Koirala P; Maina NH; Nihtilä H; Katina K; Coda R
    Microb Cell Fact; 2021 Jan; 20(1):23. PubMed ID: 33482833
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches.
    Lee SH; Whon TW; Roh SW; Jeon CO
    Appl Microbiol Biotechnol; 2020 Sep; 104(18):7731-7744. PubMed ID: 32749526
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Isolation and Characterization of Kimchi Starters
    Lee KW; Kim GS; Baek AH; Hwang HS; Kwon DY; Kim SG; Lee SY
    J Microbiol Biotechnol; 2020 Jul; 30(7):1060-1066. PubMed ID: 32270659
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi.
    Hwang H; Lee JH
    Molecules; 2018 Nov; 23(11):. PubMed ID: 30469432
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Microbial succession and metabolite changes during long-term storage of Kimchi.
    Jeong SH; Lee SH; Jung JY; Choi EJ; Jeon CO
    J Food Sci; 2013 May; 78(5):M763-9. PubMed ID: 23550842
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Identification of lactic acid bacteria in salted Chinese cabbage by SDS-PAGE and PCR-DGGE.
    Hong Y; Yang HS; Li J; Han SK; Chang HC; Kim HY
    J Sci Food Agric; 2014 Jan; 94(2):296-300. PubMed ID: 23749756
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Source Tracking and Succession of Kimchi Lactic Acid Bacteria during Fermentation.
    Lee SH; Jung JY; Jeon CO
    J Food Sci; 2015 Aug; 80(8):M1871-7. PubMed ID: 26133985
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.