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Journal Abstract Search

178 related items for PubMed ID: 27311801

  • 1. Red pepper powder is a crucial factor that influences the ontogeny of Weissella cibaria during kimchi fermentation.
    Kang BK, Cho MS, Park DS.
    Sci Rep; 2016 Jun 17; 6():28232. PubMed ID: 27311801
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  • 3. 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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  • 5. A proteomic approach for rapid identification of Weissella species isolated from Korean fermented foods on MALDI-TOF MS supplemented with an in-house database.
    Kim E, Cho Y, Lee Y, Han SK, Kim CG, Choo DW, Kim YR, Kim HY.
    Int J Food Microbiol; 2017 Feb 21; 243():9-15. PubMed ID: 27936381
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  • 9. Genomic and metatranscriptomic analyses of Weissella koreensis reveal its metabolic and fermentative features during kimchi fermentation.
    Jeong SE, Chun BH, Kim KH, Park D, Roh SW, Lee SH, Jeon CO.
    Food Microbiol; 2018 Dec 21; 76():1-10. PubMed ID: 30166128
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  • 10. Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours.
    Wolter A, Hager AS, Zannini E, Galle S, Gänzle MG, Waters DM, Arendt EK.
    Food Microbiol; 2014 Feb 21; 37():44-50. PubMed ID: 24230472
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  • 11. Comparative genomic analysis of bacteriocin-producing Weissella cibaria 110.
    Li SW, Chen YS, Lee YS, Yang CH, Srionnual S, Wu HC, Chang CH.
    Appl Microbiol Biotechnol; 2017 Feb 21; 101(3):1227-1237. PubMed ID: 28058448
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  • 12. Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production.
    Corona O, Alfonzo A, Ventimiglia G, Nasca A, Francesca N, Martorana A, Moschetti G, Settanni L.
    Food Microbiol; 2016 Oct 21; 59():43-56. PubMed ID: 27375243
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  • 18. Genome analysis revealed a repertoire of oligosaccharide utilizing CAZymes in Weissella confusa CCK931 and Weissella cibaria YRK005.
    Sharma N, Gupta D, Park YS.
    Food Sci Biotechnol; 2023 Mar 21; 32(4):553-564. PubMed ID: 36911327
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