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Journal Abstract Search

476 related items for PubMed ID: 23749756

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  • 3. Comparison of bacterial community changes in fermenting kimchi at two different temperatures using a denaturing gradient gel electrophoresis analysis.
    Hong Y, Yang HS, Chang HC, Kim HY.
    J Microbiol Biotechnol; 2013 Jan; 23(1):76-84. PubMed ID: 23314371
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  • 4. Analysis of kimchi microflora using denaturing gradient gel electrophoresis.
    Lee JS, Heo GY, Lee JW, Oh YJ, Park JA, Park YH, Pyun YR, Ahn JS.
    Int J Food Microbiol; 2005 Jul 15; 102(2):143-50. PubMed ID: 15992614
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  • 5. [Lactic acid bacteria diversity in fermented cabbage estimated by culture-dependent and-independent methods].
    Yan P, Chai Z, Xue W, Chang X, Kong D, Zhang H.
    Wei Sheng Wu Xue Bao; 2009 Mar 15; 49(3):383-8. PubMed ID: 19623964
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  • 7. 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
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  • 9. Identification of LAB and Fungi in Laru, a Fermentation Starter, by PCR-DGGE, SDS-PAGE, and MALDI-TOF MS.
    Ahmadsah LSF, Kim E, Jung YS, Kim HY.
    J Microbiol Biotechnol; 2018 Jan 28; 28(1):32-39. PubMed ID: 29081085
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  • 11. Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis.
    Audenaert K, D'Haene K, Messens K, Ruyssen T, Vandamme P, Huys G.
    Food Microbiol; 2010 Feb 28; 27(1):12-8. PubMed ID: 19913685
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  • 14. Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food.
    Madoroba E, Steenkamp ET, Theron J, Scheirlinck I, Cloete TE, Huys G.
    Syst Appl Microbiol; 2011 May 28; 34(3):227-34. PubMed ID: 21300507
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  • 15. Monitoring the lactic acid bacterial diversity during shochu fermentation by PCR-denaturing gradient gel electrophoresis.
    Endo A, Okada S.
    J Biosci Bioeng; 2005 Mar 28; 99(3):216-21. PubMed ID: 16233780
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  • 17. 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 Mar 28; 84(4):247-53. PubMed ID: 14574101
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  • 18. Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina.
    Elizaquível P, Pérez-Cataluña A, Yépez A, Aristimuño C, Jiménez E, Cocconcelli PS, Vignolo G, Aznar R.
    Int J Food Microbiol; 2015 Apr 02; 198():9-18. PubMed ID: 25584777
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  • 20. Composition of lactic acid bacteria during spontaneous curly kale (Brassica oleracea var. sabellica) fermentation.
    Michalak M, Gustaw K, Waśko A, Polak-Berecka M.
    Microbiol Res; 2018 Jan 02; 206():121-130. PubMed ID: 29146249
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