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Journal Abstract Search

203 related items for PubMed ID: 34600670

  • 1. Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile.
    Song HS, Lee SH, Ahn SW, Kim JY, Rhee JK, Roh SW.
    Food Res Int; 2021 Nov; 149():110668. PubMed ID: 34600670
    [Abstract] [Full Text] [Related]

  • 2. 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; 157():111261. PubMed ID: 35761573
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  • 3. Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation.
    Song HS, Whon TW, Kim J, Lee SH, Kim JY, Kim YB, Choi HJ, Rhee JK, Roh SW.
    Food Chem; 2020 Jul 15; 318():126481. PubMed ID: 32126467
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  • 8. Microbial Community Structure of Korean Cabbage Kimchi and Ingredients with Denaturing Gradient Gel Electrophoresis.
    Hong SW, Choi YJ, Lee HW, Yang JH, Lee MA.
    J Microbiol Biotechnol; 2016 Jun 28; 26(6):1057-62. PubMed ID: 26907755
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  • 10. Long-term population dynamics of viable microbes in a closed ecosystem of fermented vegetables.
    Kim JY, Park SE, Kim EJ, Seo SH, Whon TW, Cho KM, Kwon SJ, Roh SW, Son HS.
    Food Res Int; 2022 Apr 28; 154():111044. PubMed ID: 35337585
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  • 12. Microbial succession and metabolite changes during long-term storage of Kimchi.
    Jeong SH, Lee SH, Jung JY, Choi EJ, Jeon CO.
    J Food Sci; 2013 May 28; 78(5):M763-9. PubMed ID: 23550842
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  • 13. Effects of seasonal harvest of kimchi cabbage on microbial and metabolic profiles of kimchi.
    Bae S, Choi YJ, Park SE, Kim EJ, Lee MJ, Chung YB, Park SH, Min SG, Ku KM, Seo HY, Son HS.
    Food Res Int; 2024 Jul 28; 188():114476. PubMed ID: 38823866
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  • 14. Effects of salt type on the metabolites and microbial community in kimchi fermentation.
    Lee MA, Choi YJ, Kim YS, Chon SY, Chung YB, Park SH, Yun YR, Min SG, Yang HC, Seo HY.
    Heliyon; 2022 Nov 28; 8(11):e11360. PubMed ID: 36387467
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  • 15. Kimchi microflora: history, current status, and perspectives for industrial kimchi production.
    Jung JY, Lee SH, Jeon CO.
    Appl Microbiol Biotechnol; 2014 Mar 28; 98(6):2385-93. PubMed ID: 24419800
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  • 16. Effect of capsaicinoids in hot pepper powder on microbial community and free sugar during kimchi fermentation.
    Chung YB, Lee H, Hwang S, Seo HY, Suh HJ, Jo K.
    J Food Sci; 2021 Jul 28; 86(7):3195-3204. PubMed ID: 34146398
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  • 17. Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product.
    Choi IK, Jung SH, Kim BJ, Park SY, Kim J, Han HU.
    Antonie Van Leeuwenhoek; 2003 Jul 28; 84(4):247-53. PubMed ID: 14574101
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  • 18. Selective influence of garlic as a key ingredient in kimchi on lactic acid bacteria in a fermentation model system.
    Choi HW, Park SE, Kim EJ, Seo SH, Whon TW, Roh SW, Son HS.
    Heliyon; 2024 Jan 30; 10(2):e24503. PubMed ID: 38298617
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  • 19. Effect of Seafood (Gizzard Shad) Supplementation on the Chemical Composition and Microbial Dynamics of Radish Kimchi during Fermentation.
    Mannaa M, Seo YS, Park I.
    Sci Rep; 2019 Nov 27; 9(1):17693. PubMed ID: 31776439
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  • 20. 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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