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Journal Abstract Search

201 related items for PubMed ID: 30197633

  • 1. Antagonistic Activities and Probiotic Potential of Lactic Acid Bacteria Derived From a Plant-Based Fermented Food.
    Choi AR, Patra JK, Kim WJ, Kang SS.
    Front Microbiol; 2018; 9():1963. PubMed ID: 30197633
    [Abstract] [Full Text] [Related]

  • 2. In vitro characterization of Lactobacillus brevis KU15006, an isolate from kimchi, reveals anti-adhesion activity against foodborne pathogens and antidiabetic properties.
    Son SH, Jeon HL, Yang SJ, Lee NK, Paik HD.
    Microb Pathog; 2017 Nov; 112():135-141. PubMed ID: 28963009
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 4. 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 28; 166(5):428-439. PubMed ID: 25839996
    [Abstract] [Full Text] [Related]

  • 5. Antagonistic Characteristics Against Food-borne Pathogenic Bacteria of Lactic Acid Bacteria and Bifidobacteria Isolated from Feces of Healthy Thai Infants.
    Uraipan S, Hongpattarakere T.
    Jundishapur J Microbiol; 2015 Jun 28; 8(6):e18264. PubMed ID: 26301060
    [Abstract] [Full Text] [Related]

  • 6. Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products.
    Adimpong DB, Nielsen DS, Sørensen KI, Derkx PM, Jespersen L.
    BMC Microbiol; 2012 May 17; 12():75. PubMed ID: 22594449
    [Abstract] [Full Text] [Related]

  • 7. Antagonistic Effects of Lactic Acid Bacteria Isolated from Ethiopian Traditional Fermented Foods and Beverages Against Foodborne Pathogens.
    Amenu D, Bacha K.
    Probiotics Antimicrob Proteins; 2024 Feb 21. PubMed ID: 38381263
    [Abstract] [Full Text] [Related]

  • 8. Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Horreh, a Traditional Iranian Fermented Food.
    Vasiee A, Alizadeh Behbahani B, Tabatabaei Yazdi F, Mortazavi SA, Noorbakhsh H.
    Probiotics Antimicrob Proteins; 2018 Jun 21; 10(2):258-268. PubMed ID: 28527125
    [Abstract] [Full Text] [Related]

  • 9. Lactic acid bacteria starter in combination with sodium chloride controls pathogenic Escherichia coli (EPEC, ETEC, and EHEC) in kimchi.
    Choi SJ, Yang SY, Yoon KS.
    Food Microbiol; 2021 Dec 21; 100():103868. PubMed ID: 34416967
    [Abstract] [Full Text] [Related]

  • 10. Potential probiotic of Lactobacillus strains isolated from the intestinal tracts of pigs and feces of dogs with antibacterial activity against multidrug-resistant pathogenic bacteria.
    Lin CF, Lin MY, Lin CN, Chiou MT, Chen JW, Yang KC, Wu MC.
    Arch Microbiol; 2020 Sep 21; 202(7):1849-1860. PubMed ID: 32447432
    [Abstract] [Full Text] [Related]

  • 11. In vitro and in vivo evaluation of Weissella cibaria and Lactobacillus plantarum for their protective effect against cadmium and lead toxicities.
    Ojekunle O, Banwo K, Sanni AI.
    Lett Appl Microbiol; 2017 May 21; 64(5):379-385. PubMed ID: 28276067
    [Abstract] [Full Text] [Related]

  • 12. Use of Potential Probiotic Lactic Acid Bacteria (LAB) Biofilms for the Control of Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7 Biofilms Formation.
    Gómez NC, Ramiro JM, Quecan BX, de Melo Franco BD.
    Front Microbiol; 2016 May 21; 7():863. PubMed ID: 27375584
    [Abstract] [Full Text] [Related]

  • 13. Characterization of Weissella koreensis SK Isolated from Kimchi Fermented at Low Temperature (around 0 °C) Based on Complete Genome Sequence and Corresponding Phenotype.
    Mun SY, Chang HC.
    Microorganisms; 2020 Jul 29; 8(8):. PubMed ID: 32751267
    [Abstract] [Full Text] [Related]

  • 14. Screening of Probiotic Lactic Acid Bacteria Isolated from Fermented Pak-Sian for Use as a Starter Culture.
    Pumriw S, Luang-In V, Samappito W.
    Curr Microbiol; 2021 Jul 29; 78(7):2695-2707. PubMed ID: 34019121
    [Abstract] [Full Text] [Related]

  • 15. 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 29; 76():1-10. PubMed ID: 30166128
    [Abstract] [Full Text] [Related]

  • 16. Does kimchi deserve the status of a probiotic food?
    Cha J, Kim YB, Park SE, Lee SH, Roh SW, Son HS, Whon TW.
    Crit Rev Food Sci Nutr; 2024 Dec 29; 64(19):6512-6525. PubMed ID: 36718547
    [Abstract] [Full Text] [Related]

  • 17. Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu.
    Fan S, Xue T, Bai B, Bo T, Zhang J.
    Foods; 2022 Nov 02; 11(21):. PubMed ID: 36360089
    [Abstract] [Full Text] [Related]

  • 18. Diversity and probiotic potentials of lactic acid bacteria isolated from gilaburu, a traditional Turkish fermented European cranberrybush (Viburnum opulus L.) fruit drink.
    Sagdic O, Ozturk I, Yapar N, Yetim H.
    Food Res Int; 2014 Oct 02; 64():537-545. PubMed ID: 30011686
    [Abstract] [Full Text] [Related]

  • 19. In Vitro Antagonistic Effect of Lactic Acid Bacteria Isolated from Fermented Beverage and Finfish on Pathogenic and Foodborne Pathogenic Microorganism in Ethiopia.
    Dejene F, Regasa Dadi B, Tadesse D.
    Int J Microbiol; 2021 Oct 02; 2021():5370556. PubMed ID: 34691185
    [Abstract] [Full Text] [Related]

  • 20. Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia.
    Yu J, Wang WH, Menghe BL, Jiri MT, Wang HM, Liu WJ, Bao QH, Lu Q, Zhang JC, Wang F, Xu HY, Sun TS, Zhang HP.
    J Dairy Sci; 2011 Jul 02; 94(7):3229-41. PubMed ID: 21700007
    [Abstract] [Full Text] [Related]

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