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 *

155 related articles for article (PubMed ID: 36718547)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. Anti-Obesity Effect of Kimchi with Starter Cultures in 3T3-L1 Cells.
    Hyun IK; Hong SW; Ma MJ; Chang JY; Lee S; Yun YR
    J Microbiol Biotechnol; 2024 Jan; 34(1):123-131. PubMed ID: 37830224
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Health benefits of kimchi (Korean fermented vegetables) as a probiotic food.
    Park KY; Jeong JK; Lee YE; Daily JW
    J Med Food; 2014 Jan; 17(1):6-20. PubMed ID: 24456350
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. 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]  

  • 13. 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]  

  • 14. 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]  

  • 15. Autoinducer-2 properties of kimchi are associated with lactic acid bacteria involved in its fermentation.
    Park H; Shin H; Lee K; Holzapfel W
    Int J Food Microbiol; 2016 May; 225():38-42. PubMed ID: 26977818
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 18. 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]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.