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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

343 related items for PubMed ID: 19146947

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No 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 15; 98(6):2385-93. PubMed ID: 24419800
    [Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13. 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 30; 94(2):296-300. PubMed ID: 23749756
    [Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. Evaluation of a facile method of template DNA preparation for PCR-based detection and typing of lactic acid bacteria.
    Singh AK, Ramesh A.
    Food Microbiol; 2009 Aug 30; 26(5):504-13. PubMed ID: 19465247
    [Abstract] [Full Text] [Related]

  • 16. Metatranscriptome analysis of lactic acid bacteria during kimchi fermentation with genome-probing microarrays.
    Nam YD, Chang HW, Kim KH, Roh SW, Bae JW.
    Int J Food Microbiol; 2009 Mar 31; 130(2):140-6. PubMed ID: 19215993
    [Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18. Effect of Low Salt Concentrations on Microbial Changes During Kimchi Fermentation Monitored by PCR-DGGE and Their Sensory Acceptance.
    Ahmadsah LS, Min SG, Han SK, Hong Y, Kim HY.
    J Microbiol Biotechnol; 2015 Dec 28; 25(12):2049-57. PubMed ID: 26370801
    [Abstract] [Full Text] [Related]

  • 19. Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products.
    Valerio F, Favilla M, De Bellis P, Sisto A, de Candia S, Lavermicocca P.
    Syst Appl Microbiol; 2009 Sep 28; 32(6):438-48. PubMed ID: 19243908
    [Abstract] [Full Text] [Related]

  • 20. Selective control of lactobacilli in kimchi with nisin.
    Choi MH, Park YH.
    Lett Appl Microbiol; 2000 Mar 28; 30(3):173-7. PubMed ID: 10747245
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 18.