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Journal Abstract Search

241 related items for PubMed ID: 31027807

  • 1. Tetragenococcus halophilus MJ4 as a starter culture for repressing biogenic amine (cadaverine) formation during saeu-jeot (salted shrimp) fermentation.
    Kim KH, Lee SH, Chun BH, Jeong SE, Jeon CO.
    Food Microbiol; 2019 Sep; 82():465-473. PubMed ID: 31027807
    [Abstract] [Full Text] [Related]

  • 2. Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation.
    Udomsil N, Rodtong S, Choi YJ, Hua Y, Yongsawatdigul J.
    J Agric Food Chem; 2011 Aug 10; 59(15):8401-8. PubMed ID: 21710980
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  • 4. Isolation of halophilic lactic acid bacteria possessing aspartate decarboxylase and application to fish sauce fermentation starter.
    Wakinaka T, Iwata S, Takeishi Y, Watanabe J, Mogi Y, Tsukioka Y, Shibata Y.
    Int J Food Microbiol; 2019 Mar 02; 292():137-143. PubMed ID: 30599453
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  • 6. Bacterial community analysis in three types of the fermented seafood, jeotgal, produced in South Korea.
    Song EJ, Lee ES, Park SL, Choi HJ, Roh SW, Nam YD.
    Biosci Biotechnol Biochem; 2018 Aug 02; 82(8):1444-1454. PubMed ID: 29742980
    [Abstract] [Full Text] [Related]

  • 7. Quantification of viable bacterial starter cultures of Virgibacillus sp. and Tetragenococcus halophilus in fish sauce fermentation by real-time quantitative PCR.
    Udomsil N, Chen S, Rodtong S, Yongsawatdigul J.
    Food Microbiol; 2016 Aug 02; 57():54-62. PubMed ID: 27052702
    [Abstract] [Full Text] [Related]

  • 8. Microbial succession and metabolite changes during fermentation of saeu-jeot: traditional Korean salted seafood.
    Jung JY, Lee SH, Lee HJ, Jeon CO.
    Food Microbiol; 2013 Jun 02; 34(2):360-8. PubMed ID: 23541203
    [Abstract] [Full Text] [Related]

  • 9. The diversity among the species Tetragenococcus halophilus including new isolates from a lupine seed fermentation.
    Link T, Vogel RF, Ehrmann MA.
    BMC Microbiol; 2021 Nov 20; 21(1):320. PubMed ID: 34798831
    [Abstract] [Full Text] [Related]

  • 10. Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation.
    Zaman MZ, Abu Bakar F, Jinap S, Bakar J.
    Int J Food Microbiol; 2011 Jan 31; 145(1):84-91. PubMed ID: 21183239
    [Abstract] [Full Text] [Related]

  • 11. Bacterial communities of traditional salted and fermented seafoods from Jeju Island of Korea using 16S rRNA gene clone library analysis.
    Kim MS, Park EJ.
    J Food Sci; 2014 May 31; 79(5):M927-34. PubMed ID: 24689962
    [Abstract] [Full Text] [Related]

  • 12. Probiotic potential of Tetragenococcus halophilus EFEL7002 isolated from Korean soy Meju.
    Kim DH, Kim SA, Jo YM, Seo H, Kim GY, Cheon SW, Yang SH, Jeon CO, Han NS.
    BMC Microbiol; 2022 Jun 06; 22(1):149. PubMed ID: 35668352
    [Abstract] [Full Text] [Related]

  • 13. Genomic insights into the non-histamine production and proteolytic and lipolytic activities of Tetragenococcus halophilus KUD23.
    Lee JH, Heo S, Jeong K, Lee B, Jeong DW.
    FEMS Microbiol Lett; 2018 Jan 01; 365(1):. PubMed ID: 29211887
    [Abstract] [Full Text] [Related]

  • 14. Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds.
    Udomsil N, Rodtong S, Tanasupawat S, Yongsawatdigul J.
    Int J Food Microbiol; 2010 Jul 15; 141(3):186-94. PubMed ID: 20541276
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. Isolation and characterization of halophilic lactic acid bacteria acting as a starter culture for sauce fermentation of the red alga Nori (Porphyra yezoensis).
    Uchida M, Miyoshi T, Yoshida G, Niwa K, Mori M, Wakabayashi H.
    J Appl Microbiol; 2014 Jun 01; 116(6):1506-20. PubMed ID: 24494732
    [Abstract] [Full Text] [Related]

  • 17. Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria.
    Guan L, Cho KH, Lee JH.
    Food Microbiol; 2011 Feb 01; 28(1):101-13. PubMed ID: 21056781
    [Abstract] [Full Text] [Related]

  • 18. Effects of temperature on microbial succession and metabolite change during saeu-jeot fermentation.
    Lee SH, Jung JY, Jeon CO.
    Food Microbiol; 2014 Apr 01; 38():16-25. PubMed ID: 24290621
    [Abstract] [Full Text] [Related]

  • 19. Effects of a Novel Starter Culture on Quality Improvement and Putrescine, Cadaverine, and Histamine Inhibition of Fermented Shrimp Paste.
    Li X, Zhang Y, Ma X, Zhang G, Hou H.
    Foods; 2023 Jul 26; 12(15):. PubMed ID: 37569102
    [Abstract] [Full Text] [Related]

  • 20. Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce.
    Li C, Li W, Li L, Chen S, Wu Y, Qi B.
    Food Res Int; 2022 Jun 26; 156():111153. PubMed ID: 35651019
    [Abstract] [Full Text] [Related]

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