Reevaluation of the Change of Leuconostoc Species and Lactobacillus plantarum by PCR During Kimchi Fermentation
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Choi, Jae-Yeon
(Department of Food Science & Biotechnology, Kyonggi University)
Kim, Min-Kyun (School of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University) Lee, Jong-Hoon (Department of Food Science & Biotechnology, Kyonggi University) |
1 |
Microfloral changes of the lactic acid bacteria during Kimchi fermentation and identification of the isolates
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과학기술학회마을 |
2 |
Lactic acid bacteria isolated from fermenting Kimchi and their fermentation of Chinese cabbage juice
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3 |
PCR methods for identifacation and specific detection of probiotic lactic acid bacteria
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DOI ScienceOn |
4 |
Application of molecular methods for the classification and identification of lactic acid bacteria
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DOI ScienceOn |
5 |
Isolation of Leuconostoc mesenteroides subsp. mesenteroides DU-0608 with antibacterial activity from Kimchi and characterization of its bacteriocin
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과학기술학회마을 |
6 |
Determination of microbial community as an indicator of Kimchi fermentation
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7 |
Reevaluation of isolation and identification of Gram-Positive bacteria in Kimchi
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과학기술학회마을 |
8 |
Identification of psychrotrophic lactic acid bacteria isolated from Kimchi
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9 |
Rapid species identification within two groups of closely related lactobacilli using PCR primers that target the 16S/23S rRNA spacer region
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DOI ScienceOn |
10 |
Identification and characterization of bacteriocin-producing lactic acid bacteria isolated from Kimchi
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과학기술학회마을 |
11 |
DNA probe and PCR-specific reaction for Lactobacillus plantarum
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DOI ScienceOn |
12 |
Specific detection of enteropathogen Campylobacter jejuni in food using a polymerase chain reaction
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과학기술학회마을 |
13 |
Rapid identification of Lactobacillus plantarum in Kimchi using polymerase chain reaction
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과학기술학회마을 |
14 |
Specific detection and analysis of a probiotic Bifidobacterium strain in infant feces
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15 |
Changes of chemical composition and microflora in commercial Kimchi
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16 |
Comparison of fermentation characteristics of the main types of Chineses cabbage kimchi
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과학기술학회마을 |
17 |
Detection of dairy Leuconostoc strains using the polymerase chain reaction
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DOI ScienceOn |
18 |
Lactic acid fermented foods and their benefits in Asia
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DOI ScienceOn |
19 |
Specific detection of probiotic Lactobacillus strain in faecal samples by using multiplex PCR
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DOI ScienceOn |
20 |
Effect of temperature and salt concentration on Kimchi fermentation
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