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 *

179 related articles for article (PubMed ID: 36994622)

  • 1. Characterization of Two Mannitol-Producing
    Kang YJ; Kim MJ; Kim TJ; Kim JH
    J Microbiol Biotechnol; 2023 Jun; 33(6):780-787. PubMed ID: 36994622
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Isolation, characterisation and exploitation of lactic acid bacteria capable of efficient conversion of sugars to mannitol.
    Rice T; Sahin AW; Lynch KM; Arendt EK; Coffey A
    Int J Food Microbiol; 2020 May; 321():108546. PubMed ID: 32087410
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Mannitol production by Leuconostoc citreum KACC 91348P isolated from Kimchi.
    Otgonbayar GE; Eom HJ; Kim BS; Ko JH; Han NS
    J Microbiol Biotechnol; 2011 Sep; 21(9):968-71. PubMed ID: 21952374
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Application of mannitol producing Leuconostoc citreum TR116 to reduce sugar content of barley, oat and wheat malt-based worts.
    Rice T; Sahin AW; Heitmann M; Lynch KM; Jacob F; Arendt EK; Coffey A
    Food Microbiol; 2020 Sep; 90():103464. PubMed ID: 32336355
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Mannitol production by lactic acid bacteria grown in supplemented carob syrup.
    Carvalheiro F; Moniz P; Duarte LC; Esteves MP; Gírio FM
    J Ind Microbiol Biotechnol; 2011 Jan; 38(1):221-7. PubMed ID: 20820868
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Evaluation of lactic acid bacteria strains isolated from fructose-rich environments for their mannitol-production and milk-gelation abilities.
    Behare PV; Mazhar S; Pennone V; McAuliffe O
    J Dairy Sci; 2020 Dec; 103(12):11138-11151. PubMed ID: 33010917
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Polyol-producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa-based milk substitute.
    Jeske S; Zannini E; Lynch KM; Coffey A; Arendt EK
    Int J Food Microbiol; 2018 Dec; 286():31-36. PubMed ID: 30031986
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Genomic analysis of Leuconostoc citreum TR116 with metabolic reconstruction and the effects of fructose on gene expression for mannitol production.
    Sahin AW; Rice T; Coffey A
    Int J Food Microbiol; 2021 Sep; 354():109327. PubMed ID: 34247022
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. 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]  

  • 14. 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]  

  • 15. 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]  

  • 16. Development of Cabbage Juice Medium for Industrial Production of Leuconostoc mesenteroides Starter.
    Jeong EJ; Moon DW; Oh JS; Moon JS; Seong H; Kim KY; Han NS
    J Microbiol Biotechnol; 2017 Dec; 27(12):2112-2118. PubMed ID: 29032647
    [No Abstract]   [Full Text] [Related]  

  • 17. The fermentation characteristics of soy yogurt with different content of d-allulose and sucrose fermented by lactic acid bacteria from
    Kim HJ; Han MJ
    Food Sci Biotechnol; 2019 Aug; 28(4):1155-1161. PubMed ID: 31275715
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation.
    Seo H; Bae JH; Kim G; Kim SA; Ryu BH; Han NS
    Foods; 2021 Jun; 10(6):. PubMed ID: 34205741
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Use of autochthonous lactic acid bacteria starters to ferment mango juice for promoting its probiotic roles.
    Liao XY; Guo LQ; Ye ZW; Qiu LY; Gu FW; Lin JF
    Prep Biochem Biotechnol; 2016 May; 46(4):399-405. PubMed ID: 26176886
    [TBL] [Abstract][Full Text] [Related]  

  • 20. An improved process of isomaltooligosaccharide production in kimchi involving the addition of a Leuconostoc starter and sugars.
    Cho SK; Eom HJ; Moon JS; Lim SB; Kim YK; Lee KW; Han NS
    Int J Food Microbiol; 2014 Jan; 170():61-4. PubMed ID: 24291182
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.