195 related articles for article (PubMed ID: 34946171)
1. Reduction in Biogenic Amine Content in
Lee J; Jin YH; Pawluk AM; Mah JH
Microorganisms; 2021 Dec; 9(12):. PubMed ID: 34946171
[TBL] [Abstract][Full Text] [Related]
2. The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in
Jin YH; Lee JH; Park YK; Lee JH; Mah JH
Foods; 2019 Feb; 8(2):. PubMed ID: 30769885
[TBL] [Abstract][Full Text] [Related]
3.
Park J; Heo S; Lee G; Hong SW; Jeong DW
Food Sci Biotechnol; 2024 Jun; 33(7):1661-1670. PubMed ID: 38623433
[No Abstract] [Full Text] [Related]
4. Formation of Biogenic Amines in
Lee JH; Jin YH; Park YK; Yun SJ; Mah JH
Foods; 2019 Mar; 8(3):. PubMed ID: 30909649
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation.
Lee JJ; Choi YJ; Lee MJ; Park SJ; Oh SJ; Yun YR; Min SG; Seo HY; Park SH; Lee MA
Food Res Int; 2020 Oct; 136():109591. PubMed ID: 32846617
[TBL] [Abstract][Full Text] [Related]
8. Potential of wine-associated lactic acid bacteria to degrade biogenic amines.
García-Ruiz A; González-Rompinelli EM; Bartolomé B; Moreno-Arribas MV
Int J Food Microbiol; 2011 Aug; 148(2):115-20. PubMed ID: 21641669
[TBL] [Abstract][Full Text] [Related]
9. Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages.
Yu HH; Yoon GH; Choi JH; Kang KM; Hwang HJ
Korean J Food Sci Anim Resour; 2017; 37(6):804-812. PubMed ID: 29725201
[TBL] [Abstract][Full Text] [Related]
10. Improving the safety and quality of Roucha using amine-degrading lactic acid bacteria starters.
Han J; Lin X; Liang H; Zhang S; Zhu B; Ji C
Food Res Int; 2022 Nov; 161():111918. PubMed ID: 36192920
[TBL] [Abstract][Full Text] [Related]
11. Screening and evaluating microorganisms with broad-spectrum biogenic amine-degrading ability from naturally fermented dry sausage collected from Northeast China.
Wang H; Sui Y; Liu J; Liu H; Qin L; Kong B; Chen Q
Meat Sci; 2024 Apr; 210():109438. PubMed ID: 38290305
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Selective influence of garlic as a key ingredient in kimchi on lactic acid bacteria in a fermentation model system.
Choi HW; Park SE; Kim EJ; Seo SH; Whon TW; Roh SW; Son HS
Heliyon; 2024 Jan; 10(2):e24503. PubMed ID: 38298617
[TBL] [Abstract][Full Text] [Related]
14. Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products.
Park YK; Lee JH; Mah JH
Foods; 2019 Nov; 8(11):. PubMed ID: 31689884
[TBL] [Abstract][Full Text] [Related]
15. Mixed Starter Culture Regulates Biogenic Amines Formation via Decarboxylation and Transamination during Chinese Rice Wine Fermentation.
Xia X; Luo Y; Zhang Q; Huang Y; Zhang B
J Agric Food Chem; 2018 Jun; 66(25):6348-6356. PubMed ID: 29873235
[TBL] [Abstract][Full Text] [Related]
16. Improved screening procedure for biogenic amine production by lactic acid bacteria.
Bover-Cid S; Holzapfel WH
Int J Food Microbiol; 1999 Dec; 53(1):33-41. PubMed ID: 10598112
[TBL] [Abstract][Full Text] [Related]
17. Genomic and metabolic features of Lactobacillus sakei as revealed by its pan-genome and the metatranscriptome of kimchi fermentation.
Kim KH; Chun BH; Baek JH; Roh SW; Lee SH; Jeon CO
Food Microbiol; 2020 Apr; 86():103341. PubMed ID: 31703875
[TBL] [Abstract][Full Text] [Related]
18. Biodegradation of chlorpyrifos by lactic acid bacteria during kimchi fermentation.
Cho KM; Math RK; Islam SM; Lim WJ; Hong SY; Kim JM; Yun MG; Cho JJ; Yun HD
J Agric Food Chem; 2009 Mar; 57(5):1882-9. PubMed ID: 19199784
[TBL] [Abstract][Full Text] [Related]
19. Identification of a novel enzymatic activity from lactic acid bacteria able to degrade biogenic amines in wine.
Callejón S; Sendra R; Ferrer S; Pardo I
Appl Microbiol Biotechnol; 2014 Jan; 98(1):185-98. PubMed ID: 23515835
[TBL] [Abstract][Full Text] [Related]
20. Proline-Based Cyclic Dipeptides from Korean Fermented Vegetable Kimchi and from
Liu R; Kim AH; Kwak MK; Kang SO
Front Microbiol; 2017; 8():761. PubMed ID: 28512456
[No Abstract] [Full Text] [Related]
[Next] [New Search]