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Journal Abstract Search

218 related items for PubMed ID: 30166128

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  • 23. Weissella koreensis sp. nov., isolated from kimchi.
    Lee JS, Lee KC, Ahn JS, Mheen TI, Pyun YR, Park YH.
    Int J Syst Evol Microbiol; 2002 Jul; 52(Pt 4):1257-61. PubMed ID: 12148637
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  • 24. Anti-obesity effect of kimchi fermented with Weissella koreensis OK1-6 as starter in high-fat diet-induced obese C57BL/6J mice.
    Park JA, Tirupathi Pichiah PB, Yu JJ, Oh SH, Daily JW, Cha YS.
    J Appl Microbiol; 2012 Dec; 113(6):1507-16. PubMed ID: 22978326
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  • 27. Determining the probiotic potential of cholesterol-reducing Lactobacillus and Weissella strains isolated from gherkins (fermented cucumber) and south Indian fermented koozh.
    Anandharaj M, Sivasankari B, Santhanakaruppu R, Manimaran M, Rani RP, Sivakumar S.
    Res Microbiol; 2015 Jun; 166(5):428-439. PubMed ID: 25839996
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  • 28. Effect of Enterotoxigenic Escherichia coli on Microbial Communities during Kimchi Fermentation.
    Lee W, Choi HJ, Zin H, Kim E, Yang SM, Hwang J, Kwak HS, Kim SH, Kim HY.
    J Microbiol Biotechnol; 2021 Nov 28; 31(11):1552-1558. PubMed ID: 34489379
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  • 30. Genomic Insights of Weissella jogaejeotgali FOL01T Reveals Its Food Fermentation Ability and Human Gut Adaptive Potential for Probiotic Applications in Food Industries.
    Ku HJ, Kim YT, Lee JH.
    J Microbiol Biotechnol; 2017 May 28; 27(5):943-946. PubMed ID: 28274098
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  • 31. A polyphasic approach to characterize Weissella cibaria and Weissella confusa strains.
    Quattrini M, Korcari D, Ricci G, Fortina MG.
    J Appl Microbiol; 2020 Feb 28; 128(2):500-512. PubMed ID: 31602728
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  • 32. Metagenomic analysis of kimchi, a traditional Korean fermented food.
    Jung JY, Lee SH, Kim JM, Park MS, Bae JW, Hahn Y, Madsen EL, Jeon CO.
    Appl Environ Microbiol; 2011 Apr 28; 77(7):2264-74. PubMed ID: 21317261
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  • 34. Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough.
    Choi H, Kim YW, Hwang I, Kim J, Yoon S.
    Food Chem; 2012 Oct 15; 134(4):2208-16. PubMed ID: 23442676
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  • 35. Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis.
    Kim M, Chun J.
    Int J Food Microbiol; 2005 Aug 15; 103(1):91-6. PubMed ID: 16084269
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  • 38. Metagenomic approach reveals microbial diversity and predictive microbial metabolic pathways in Yucha, a traditional Li fermented food.
    Zhang J, Wang X, Huo D, Li W, Hu Q, Xu C, Liu S, Li C.
    Sci Rep; 2016 Aug 31; 6():32524. PubMed ID: 27578483
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  • 40. Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi.
    Hwang H, Lee JH.
    Molecules; 2018 Nov 21; 23(11):. PubMed ID: 30469432
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