Identification of Lactic Acid Bacteria in Kimchi Using SDS-PAGE Profiles of Whole Cell Proteins |
Kim, Tae-Woon
(Institute of Life Science & Biotechnology and Plant Metabolism Research Center, Kyung Hee University)
Jung, Sang-Hoon (Institute of Life Science & Biotechnology and Plant Metabolism Research Center, Kyung Hee University) Lee, Ji-Yeon (Institute of Life Science & Biotechnology and Plant Metabolism Research Center, Kyung Hee University) Choi, Sun-Kyu (Institute of Life Science & Biotechnology and Plant Metabolism Research Center, Kyung Hee University) SUN-HEE-PARK (Food Microbiology Division, Korea Food and Drug Administration) JAE-SUN-JO (Institute of Life Science & Biotechnology and Plant Metabolism Research Center, Kyung Hee University) |
1 |
Microfloral changes of the lactic acid bacteria during Kimchi fermentation and identification of the isolates
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과학기술학회마을 |
2 |
Identification of psychrotrophic lactic acid bacteria isolated from Kimchi
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3 |
Identification and distribution of predominant lactic acid bacteria in Kimchi, a Korean traditional fermented food
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과학기술학회마을 |
4 |
Identification and characterization of Leuconostoc gelidum, isolated from kimchi, a fermented cabbage product
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과학기술학회마을 |
5 |
Analysis of electrophoretic whole-organisms protein fingerprints
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6 |
Lactic acid bacteria isolated from fermenting Kimchi and their fermentation of Chinese cabbage juice
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7 |
Changes of chemical composition and microflora in commercial Kimchi
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8 |
Lactic acid bacteria of food and their current taxonomy
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DOI ScienceOn |
9 |
The combined use of whole cell protein extracts for the identification (SDS-PAGE) and enzyme activity screening of lactic acid bacteria isolated from traditional Greek dairy products
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DOI ScienceOn |
10 |
Acid tolerance of Lactobacillus brevis isolated from Kimchi
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11 |
Reevaluation of isolation and identification of gram-positive bacteria in Kimchi
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과학기술학회마을 |
12 |
Use of SDS-PAGE of cell-wall proteins for rapid differentiation of Lactobacillus delbrueckii subsp. lactis and Lactobacillus helveticus
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DOI ScienceOn |
13 |
Comparison of the Lactococcus lactis differential medium (DCL) and SDS-PAGE of whole cell proteins for the identification of Lactococci to subspecies level
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DOI ScienceOn |
14 |
Restriction fragment length polymorphism in mitochondrial DNAs of Armillaria
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DOI |
15 |
Dextransucrase activity of Leuconostoc sp. strains isolated from Kimchi
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과학기술학회마을 |
16 |
Identification of Leuconostoc spp. by analysis of soluble whole-cell protein patterns
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17 |
Characterization and determination of origin of lactic acid bacteria from a sorghum-based fermented weaning food by analysis of soluble proteins and amplified fragment length polymorphism fingerprinting
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DOI ScienceOn |
18 |
Effect of temperature and salt concentration on Kimchi fermentation
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19 |
Identification and classification of Lactobacillus acidophilus, L. gasseri and L. Johnsonii strains by SDS-PAGE and rRNA-targeted oligonucleotide probe hybridization
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DOI ScienceOn |