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Journal Abstract Search

168 related items for PubMed ID: 25874648

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  • 2. Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria.
    Guan L, Cho KH, Lee JH.
    Food Microbiol; 2011 Feb; 28(1):101-13. PubMed ID: 21056781
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  • 3. Bacterial community dynamics of salted and fermented shrimp based on denaturing gradient gel electrophoresis.
    Han KI, Kim YH, Hwang SG, Jung EG, Patnaik BB, Han YS, Nam KW, Kim WJ, Han MD.
    J Food Sci; 2014 Dec; 79(12):M2516-22. PubMed ID: 25393163
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  • 4. Bacterial communities of traditional salted and fermented seafoods from Jeju Island of Korea using 16S rRNA gene clone library analysis.
    Kim MS, Park EJ.
    J Food Sci; 2014 May; 79(5):M927-34. PubMed ID: 24689962
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  • 5. Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model system.
    Stavropoulou DA, Filippou P, De Smet S, De Vuyst L, Leroy F.
    Food Microbiol; 2018 Dec; 76():180-188. PubMed ID: 30166139
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  • 8. Safety and technological characterization of Staphylococcus equorum isolates from jeotgal, a Korean high-salt-fermented seafood, for starter development.
    Jeong DW, Han S, Lee JH.
    Int J Food Microbiol; 2014 Oct 01; 188():108-15. PubMed ID: 25106039
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  • 10. Microbial Communities and Physicochemical Properties of Myeolchi Jeotgal (Anchovy Jeotgal) Prepared with Different Types of Salts.
    Shim JM, Lee KW, Yao Z, Kim JA, Kim HJ, Kim JH.
    J Microbiol Biotechnol; 2017 Oct 28; 27(10):1744-1752. PubMed ID: 28750506
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  • 13. Prevalence of antibiotic resistance in coagulase-negative staphylococci from spontaneously fermented meat products and safety assessment for new starters.
    Marty E, Bodenmann C, Buchs J, Hadorn R, Eugster-Meier E, Lacroix C, Meile L.
    Int J Food Microbiol; 2012 Oct 01; 159(2):74-83. PubMed ID: 23072691
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  • 14. The microbial ecology of a typical Italian salami during its natural fermentation.
    Aquilanti L, Santarelli S, Silvestri G, Osimani A, Petruzzelli A, Clementi F.
    Int J Food Microbiol; 2007 Nov 30; 120(1-2):136-45. PubMed ID: 17628130
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  • 15. Isolation and characterization of chitinase-producing Bacillus and Paenibacillus strains from salted and fermented shrimp, Acetes japonicus.
    Han KI, Patnaik BB, Kim YH, Kwon HJ, Han YS, Han MD.
    J Food Sci; 2014 Apr 30; 79(4):M665-74. PubMed ID: 24611959
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  • 17. Evolution of the indigenous microbiota in modified atmosphere packaged Atlantic horse mackerel (Trachurus trachurus) identified by conventional and molecular methods.
    Alfaro B, Hernandez I.
    Int J Food Microbiol; 2013 Oct 15; 167(2):117-23. PubMed ID: 24135667
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  • 19. Application of different molecular techniques for characterization of catalase-positive cocci isolated from sucuk.
    Kesmen Z, Yarimcam B, Aslan H, Ozbekar E, Yetim H.
    J Food Sci; 2014 Feb 15; 79(2):M222-9. PubMed ID: 24410408
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  • 20. Isolation and characterization of halophilic lactic acid bacteria isolated from "terasi" shrimp paste: a traditional fermented seafood product in Indonesia.
    Kobayashi T, Kajiwara M, Wahyuni M, Kitakado T, Hamada-Sato N, Imada C, Watanabe E.
    J Gen Appl Microbiol; 2003 Oct 15; 49(5):279-86. PubMed ID: 14673751
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