Identification and Distribution of predominant tactic Acid Bacteria in Kimchi, a Korean Traditional Fermented Food
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Kim, Tae-Woon
(Institute of Life Sciences & Biotechnology, Kyung Hee University)
Lee, Ji-Yeon (Institute of Life Sciences & Biotechnology, Kyung Hee University) Jung, Sang-Hoon (Institute of Life Sciences & Biotechnology, Kyung Hee University) Kim, Young-Mok (Institute of Life Sciences & Biotechnology, Kyung Hee University) Jo, Jae-Sun (Institute of Life Sciences & Biotechnology, Kyung Hee University) Chung, Dae-Kyun (Institute of Life Sciences & Biotechnology, Kyung Hee University, RNA Inc.) Lee, Hyong-Joo (School of Agricultural Biotechnology Seoul National University) Kim, Hae-Yeong (Institute of Life Sciences & Biotechnology and Plant Metabolism Research Center, Kyung Hee University) |
1 |
Rapid identification of Lactobacillus plantarum in Kimchi using polymerase chain reaction
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과학기술학회마을 |
2 |
Identification of growth stimulant for Lactobacillus sanfrancisco
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3 |
Evaluation of random amplified polymorphic DNA (RAPD)-PCR as a method to differentiate Lactobacillus acidophilus, Lactobacillus crispatus, Lactobacillus amylovorus, Lactobacillus gallinarum, Lactobacillus gasseri and Lactobacillus johnsonii
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DOI ScienceOn |
4 |
Identification of psychrotrophic lactic acid bacteria isolated from Kimchi
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5 |
Occurrence and effect of lactic acid bacteria in the sugar fermenting industry
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6 |
Transmission electron microscopic demonstration of phagocytosis and intracellular processing of segmented filamentous bacteria by intestinal epithelial cells of the chick ileum
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DOI ScienceOn |
7 |
Analysis of electrophoretic whole cell protein fingerprints
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8 |
Preparation of genomic DNA from bacteria
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9 |
Reclassification of Lactobacillus casei subsp. casei ATCC393T and Lactobacillus rhamnosus ATCC 15820 as Lactobacillus zeaenom. rev., designation of ATCC 334 as the neotype of L. casei subsp. casei and rejection of the name Lactobacillus paracasei
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DOI ScienceOn |
10 |
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 |
11 |
Effect of temperature and salt concentration on Kimchi fermentation
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12 |
Leuconostoc kimchii sp. nov., a new species from Kimchi
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DOI |
13 |
Genus Lactobacillus
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14 |
Identification of lactic acid bacteria from chili bo, a Malaysian food ingredient
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15 |
Microfloral changes of the lactic acid bacteria during Kimchi fermentation and identification of the isolates
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과학기술학회마을 |
16 |
Identification of Leuconostoc spp. by analysis of soluble whole cell protein patterns
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17 |
Comparison of the Lactococcus lactics differential medium (DCL) and SDS-PAGE of whole cell proteins for the identification of Lactococci to subspecies level
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DOI ScienceOn |
18 |
Lactobacillus kimchi sp. nov., a new species from Kimchi
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DOI |
19 |
Fermentation patterns of green onion Kimchi and Chinese cabbage Kimchi
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20 |
The nutritional evaluation, antimutagenic and anticancer effects of Kimchi
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과학기술학회마을 |
21 |
Characterization of Leuconostoc gasicomitatum sp. Nov., associated with spoiled raw tomato-marinated broiler meat strips packaged under modified-atmosphere conditions
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DOI ScienceOn |
22 |
Phylogenetic analysis of some Leuconostocs and related organisms as determined from large-subunit rRNA gene sequences: Assessment of congruence of small and large subunit rRNA derived trees
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23 |
Lactic acid bacteria isolated from fermenting Kimchi and their fermentation of Chinese cabbage juice
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24 |
Identification and characterization of Leuconostoc gelidum, isolated from Kimchi, a fermented cabbage product
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과학기술학회마을 |
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