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177 related items for PubMed ID: 29032647

  • 1. Development of Cabbage Juice Medium for Industrial Production of Leuconostoc mesenteroides Starter.
    Jeong EJ, Moon DW, Oh JS, Moon JS, Seong H, Kim KY, Han NS.
    J Microbiol Biotechnol; 2017 Dec 28; 27(12):2112-2118. PubMed ID: 29032647
    [Abstract] [Full Text] [Related]

  • 2. 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
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  • 3. Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations.
    Johanningsmeier S, McFeeters RF, Fleming HP, Thompson RL.
    J Food Sci; 2007 Jun 15; 72(5):M166-72. PubMed ID: 17995739
    [Abstract] [Full Text] [Related]

  • 4. Isolation and Characterization of Kimchi Starters Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104 for Manufacture of Commercial Kimchi.
    Lee KW, Kim GS, Baek AH, Hwang HS, Kwon DY, Kim SG, Lee SY.
    J Microbiol Biotechnol; 2020 Jul 28; 30(7):1060-1066. PubMed ID: 32270659
    [Abstract] [Full Text] [Related]

  • 5. Inhibitory Effect of Lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against Foodborne Pathogens in Artificially Contaminated Fermented Tomato Juices.
    Bah A, Albano H, Barbosa JB, Fhoula I, Gharbi Y, Najjari A, Boudabous A, Teixeira P, Ouzari HI.
    Biomed Res Int; 2019 Jul 28; 2019():6937837. PubMed ID: 30931330
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  • 6. Improved sauerkraut production with probiotic strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954.
    Beganović J, Pavunc AL, Gjuračić K, Spoljarec M, Sušković J, Kos B.
    J Food Sci; 2011 Mar 28; 76(2):M124-9. PubMed ID: 21535775
    [Abstract] [Full Text] [Related]

  • 7. Effects of the Lactiplantibacillus plantarum YB-106 and Leuconostoc mesenteroides YB-23 strains on the quality and microbial diversity of spicy cabbage.
    Liu W, Chang L, Xu Y, Shan T, Mu G, Qian F.
    Int J Food Microbiol; 2024 Jun 16; 418():110743. PubMed ID: 38749262
    [Abstract] [Full Text] [Related]

  • 8. Effect of process parameters on the production and drying of Leuconostoc mesenteroides cultures.
    Champagne CP, Gardner NJ.
    J Ind Microbiol Biotechnol; 2002 May 16; 28(5):291-6. PubMed ID: 11986934
    [Abstract] [Full Text] [Related]

  • 9. Optimization and purification of glucansucrase produced by Leuconostoc mesenteroides DRP2-19 isolated from Chinese Sauerkraut.
    Du R, Zhao F, Pan L, Han Y, Xiao H, Zhou Z.
    Prep Biochem Biotechnol; 2018 May 16; 48(6):465-473. PubMed ID: 29889600
    [Abstract] [Full Text] [Related]

  • 10. Characterization of Two Mannitol-Producing Leuconostoc Strains from Pa-Kimchi and Their Application for Juice and Yogurt Fermentation.
    Kang YJ, Kim MJ, Kim TJ, Kim JH.
    J Microbiol Biotechnol; 2023 Jun 28; 33(6):780-787. PubMed ID: 36994622
    [Abstract] [Full Text] [Related]

  • 11. Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation.
    Harlé O, Falentin H, Niay J, Valence F, Courselaud C, Chuat V, Maillard MB, Guédon É, Deutsch SM, Thierry A.
    Food Microbiol; 2020 Aug 28; 89():103410. PubMed ID: 32138982
    [Abstract] [Full Text] [Related]

  • 12. Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree.
    Di Cagno R, Filannino P, Vincentini O, Lanera A, Cavoski I, Gobbetti M.
    Food Microbiol; 2016 Oct 28; 59():176-89. PubMed ID: 27375258
    [Abstract] [Full Text] [Related]

  • 13. Lactic acid fermentation in the development of a seaweed sauerkraut-style product: Microbiological, physicochemical, and sensory evaluation.
    Skonberg DI, Fader S, Perkins LB, Perry JJ.
    J Food Sci; 2021 Feb 28; 86(2):334-342. PubMed ID: 33483957
    [Abstract] [Full Text] [Related]

  • 14. Correlation between Changes in Microbial/Physicochemical Properties and Persistence of Human Norovirus during Cabbage Kimchi Fermentation.
    Lee HM, Lee JH, Kim SH, Yoon SR, Lee JY, Ha JH.
    J Microbiol Biotechnol; 2017 Nov 28; 27(11):2019-2027. PubMed ID: 29017238
    [Abstract] [Full Text] [Related]

  • 15. Dextran synthesized by Leuconostoc mesenteroides BD1710 in tomato juice supplemented with sucrose.
    Han J, Hang F, Guo B, Liu Z, You C, Wu Z.
    Carbohydr Polym; 2014 Nov 04; 112():556-62. PubMed ID: 25129781
    [Abstract] [Full Text] [Related]

  • 16. Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations.
    Yang X, Hu W, Xiu Z, Jiang A, Yang X, Sarengaowa, Ji Y, Guan Y, Feng K.
    Food Res Int; 2020 Apr 04; 130():108926. PubMed ID: 32156375
    [Abstract] [Full Text] [Related]

  • 17. Buffer Models for pH and Acid Changes Occurring in Cucumber Juice Fermented with Lactiplantibacillus pentosus and Leuconostoc mesenteroides.
    Breidt F, Skinner C.
    J Food Prot; 2022 Sep 01; 85(9):1273-1281. PubMed ID: 35687740
    [Abstract] [Full Text] [Related]

  • 18. Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures.
    Gardner NJ, Savard T, Obermeier P, Caldwell G, Champagne CP.
    Int J Food Microbiol; 2001 Mar 20; 64(3):261-75. PubMed ID: 11294348
    [Abstract] [Full Text] [Related]

  • 19. Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life.
    Kim MJ, Lee HW, Lee ME, Roh SW, Kim TW.
    J Microbiol; 2019 Jun 20; 57(6):479-484. PubMed ID: 31073899
    [Abstract] [Full Text] [Related]

  • 20. Proline-Based Cyclic Dipeptides from Korean Fermented Vegetable Kimchi and from Leuconostoc mesenteroides LBP-K06 Have Activities against Multidrug-Resistant Bacteria.
    Liu R, Kim AH, Kwak MK, Kang SO.
    Front Microbiol; 2017 Jun 20; 8():761. PubMed ID: 28512456
    [Abstract] [Full Text] [Related]

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