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Journal Abstract Search

218 related items for PubMed ID: 30166128

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  • 2. Genomic and metabolic features of Lactobacillus sakei as revealed by its pan-genome and the metatranscriptome of kimchi fermentation.
    Kim KH, Chun BH, Baek JH, Roh SW, Lee SH, Jeon CO.
    Food Microbiol; 2020 Apr; 86():103341. PubMed ID: 31703875
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  • 4. Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation.
    Jung JY, Lee SH, Jin HM, Hahn Y, Madsen EL, Jeon CO.
    Int J Food Microbiol; 2013 May 15; 163(2-3):171-9. PubMed ID: 23558201
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  • 5. The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation.
    Kang BK, Cho MS, Ahn TY, Lee ES, Park DS.
    Sci Rep; 2015 Oct 26; 5():15445. PubMed ID: 26497926
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  • 9. 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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  • 11. Draft genome sequence of Weissella koreensis KCTC 3621T.
    Lee JH, Bae JW, Chun J.
    J Bacteriol; 2012 Oct 28; 194(20):5711-2. PubMed ID: 23012287
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  • 17. Weissella kimchii sp. nov., a novel lactic acid bacterium from kimchi.
    Choi HJ, Cheigh CI, Kim SB, Lee JC, Lee DW, Choi SW, Park JM, Pyun YR.
    Int J Syst Evol Microbiol; 2002 Mar 28; 52(Pt 2):507-511. PubMed ID: 11931163
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