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Journal Abstract Search

178 related items for PubMed ID: 10747245

  • 1. Selective control of lactobacilli in kimchi with nisin.
    Choi MH, Park YH.
    Lett Appl Microbiol; 2000 Mar; 30(3):173-7. PubMed ID: 10747245
    [Abstract] [Full Text] [Related]

  • 2. Antimicrobial activity of nisin against Oenococcus oeni and other wine bacteria.
    Rojo-Bezares B, Sáenz Y, Zarazaga M, Torres C, Ruiz-Larrea F.
    Int J Food Microbiol; 2007 May 01; 116(1):32-6. PubMed ID: 17320991
    [Abstract] [Full Text] [Related]

  • 3. Effects of microencapsulated Allyl isothiocyanate (AITC) on the extension of the shelf-life of Kimchi.
    Ko JA, Kim WY, Park HJ.
    Int J Food Microbiol; 2012 Feb 01; 153(1-2):92-8. PubMed ID: 22104119
    [Abstract] [Full Text] [Related]

  • 4. Novel paired starter culture system for sauerkraut, consisting of a nisin-resistant Leuconostoc mesenteroides strain and a nisin-producing Lactococcus lactis strain.
    Harris LJ, Fleming HP, Klaenhammer TR.
    Appl Environ Microbiol; 1992 May 01; 58(5):1484-9. PubMed ID: 1622215
    [Abstract] [Full Text] [Related]

  • 5. Kimchi microflora: history, current status, and perspectives for industrial kimchi production.
    Jung JY, Lee SH, Jeon CO.
    Appl Microbiol Biotechnol; 2014 Mar 01; 98(6):2385-93. PubMed ID: 24419800
    [Abstract] [Full Text] [Related]

  • 6. 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 15; 153(3):378-87. PubMed ID: 22189023
    [Abstract] [Full Text] [Related]

  • 7. Novel multiplex PCR for the detection of lactic acid bacteria during kimchi fermentation.
    Cho KM, Math RK, Islam SM, Lim WJ, Hong SY, Kim JM, Yun MG, Cho JJ, Yun HD.
    Mol Cell Probes; 2009 Apr 15; 23(2):90-4. PubMed ID: 19146947
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  • 12. Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis.
    Kim M, Chun J.
    Int J Food Microbiol; 2005 Aug 15; 103(1):91-6. PubMed ID: 16084269
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  • 14. Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi.
    Kim DW, Kim BM, Lee HJ, Jang GJ, Song SH, Lee JI, Lee SB, Shim JM, Lee KW, Kim JH, Ham KS, Chen F, Kim HJ.
    J Food Sci; 2017 May 15; 82(5):1124-1131. PubMed ID: 28440871
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  • 15. Intra-specific variation of Lactobacillus plantarum and Lactobacillus pentosus in sensitivity towards various bacteriocins.
    Carl GD, Leisner JJ, Swings J, Vancanneyt M.
    Antonie Van Leeuwenhoek; 2004 Apr 15; 85(3):209-16. PubMed ID: 15028870
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  • 16. The effect of lactic acid bacteria on cocoa bean fermentation.
    Ho VT, Zhao J, Fleet G.
    Int J Food Microbiol; 2015 Jul 16; 205():54-67. PubMed ID: 25889523
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  • 17. Functional properties of Lactobacillus strains isolated from kimchi.
    Lee H, Yoon H, Ji Y, Kim H, Park H, Lee J, Shin H, Holzapfel W.
    Int J Food Microbiol; 2011 Jan 31; 145(1):155-61. PubMed ID: 21215484
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  • 18. Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition.
    Paik HD, Lee JY.
    Meat Sci; 2014 Aug 31; 97(4):609-14. PubMed ID: 24821591
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  • 19. Effect of Bacteriophages on Viability and Growth of Co-cultivated Weissella and Leuconostoc in Kimchi Fermentation.
    Kong SJ, Park JH.
    J Microbiol Biotechnol; 2019 Apr 28; 29(4):558-561. PubMed ID: 30954033
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