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Journal Abstract Search

169 related items for PubMed ID: 30263303

  • 1. Heterofermentative lactic acid bacteria dominate in Korean commercial kimchi.
    Kim HY, Bong YJ, Jeong JK, Lee S, Kim BY, Park KY.
    Food Sci Biotechnol; 2016; 25(2):541-545. PubMed ID: 30263303
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  • 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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  • 4. PCR-DGGE analysis of population dynamics of lactic acid bacteria in kimchi by addition of bacteriocins.
    Jeong M, Kim J, Choi E, Kim JS, Kim WJ.
    Food Sci Biotechnol; 2016 Feb 15; 25(4):1123-1128. PubMed ID: 30263384
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  • 7. Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation.
    Jung MY, Kim TW, Lee C, Kim JY, Song HS, Kim YB, Ahn SW, Kim JS, Roh SW, Lee SH.
    Food Chem; 2018 Nov 01; 265():135-143. PubMed ID: 29884364
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  • 8. 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
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  • 9. 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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  • 10. Identification of lactic acid bacteria in salted Chinese cabbage by SDS-PAGE and PCR-DGGE.
    Hong Y, Yang HS, Li J, Han SK, Chang HC, Kim HY.
    J Sci Food Agric; 2014 Jan 30; 94(2):296-300. PubMed ID: 23749756
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  • 11. Influence of Isolation Temperature on Isolating Diverse Lactic Acid Bacteria from Kimchi and Cultural Characteristics of Psychrotrophs.
    Ko HI, Jeong CH, Park SJ, Kim SR, Eun JB, Kim TW.
    J Microbiol Biotechnol; 2023 Aug 28; 33(8):1066-1075. PubMed ID: 37280779
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  • 12. Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches.
    Lee SH, Whon TW, Roh SW, Jeon CO.
    Appl Microbiol Biotechnol; 2020 Sep 28; 104(18):7731-7744. PubMed ID: 32749526
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  • 15. Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi.
    Jung SH, Park JW, Cho IJ, Lee NK, Yeo IC, Kim BY, Kim HK, Hahm YT.
    Prev Nutr Food Sci; 2012 Sep 28; 17(3):217-22. PubMed ID: 24471087
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  • 16. 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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  • 17. Kimchi bacteriophages of lactic acid bacteria: population, characteristics, and their role in watery kimchi.
    Park WJ, Kong SJ, Park JH.
    Food Sci Biotechnol; 2021 Jul 28; 30(7):949-957. PubMed ID: 34395026
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  • 18. The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing.
    Maoloni A, Ferrocino I, Milanović V, Cocolin L, Corvaglia MR, Ottaviani D, Bartolini C, Talevi G, Belleggia L, Cardinali F, Marabini R, Aquilanti L, Osimani A.
    Foods; 2020 Oct 29; 9(11):. PubMed ID: 33137924
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  • 19. Cancer Preventive Potential of Kimchi Lactic Acid Bacteria (Weissella cibaria, Lactobacillus plantarum).
    Kwak SH, Cho YM, Noh GM, Om AS.
    J Cancer Prev; 2014 Dec 29; 19(4):253-8. PubMed ID: 25574459
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  • 20. Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina.
    Elizaquível P, Pérez-Cataluña A, Yépez A, Aristimuño C, Jiménez E, Cocconcelli PS, Vignolo G, Aznar R.
    Int J Food Microbiol; 2015 Apr 02; 198():9-18. PubMed ID: 25584777
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