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Journal Abstract Search

327 related items for PubMed ID: 30954033

  • 1. 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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  • 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. 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 15; 57(6):479-484. PubMed ID: 31073899
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  • 4. Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production.
    Corona O, Alfonzo A, Ventimiglia G, Nasca A, Francesca N, Martorana A, Moschetti G, Settanni L.
    Food Microbiol; 2016 Oct 15; 59():43-56. PubMed ID: 27375243
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  • 6. Red pepper powder is a crucial factor that influences the ontogeny of Weissella cibaria during kimchi fermentation.
    Kang BK, Cho MS, Park DS.
    Sci Rep; 2016 Jun 17; 6():28232. PubMed ID: 27311801
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  • 7. Role of combinated lactic acid bacteria in bacterial, viral, and metabolite dynamics during fermentation of vegetable food, kimchi.
    Jung MJ, Kim J, Lee SH, Whon TW, Sung H, Bae JW, Choi YE, Roh SW.
    Food Res Int; 2022 Jul 17; 157():111261. PubMed ID: 35761573
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  • 8. Microbial population dynamics of kimchi, a fermented cabbage product.
    Cho J, Lee D, Yang C, Jeon J, Kim J, Han H.
    FEMS Microbiol Lett; 2006 Apr 17; 257(2):262-7. PubMed ID: 16553862
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  • 9. Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing.
    Rizzello CG, Coda R, Wang Y, Verni M, Kajala I, Katina K, Laitila A.
    Int J Food Microbiol; 2019 Aug 02; 302():24-34. PubMed ID: 30172442
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  • 13. Brewers' spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16.
    Koirala P, Maina NH, Nihtilä H, Katina K, Coda R.
    Microb Cell Fact; 2021 Jan 22; 20(1):23. PubMed ID: 33482833
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  • 16. 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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  • 19. 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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  • 20. Source Tracking and Succession of Kimchi Lactic Acid Bacteria during Fermentation.
    Lee SH, Jung JY, Jeon CO.
    J Food Sci; 2015 Aug 28; 80(8):M1871-7. PubMed ID: 26133985
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