Isolation and Characterization of Antilisterial Lactic Acid Bacteria from Kimchi
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Kim, Jo-Min
(Department of Biological Resources and Technology, Yonsei University)
Kim, Ki-Hwan (Institute of Functional Biomaterials and Biotechnology, Yonsei University) Kim, Song-Yi (Department of Biological Resources and Technology, Yonsei University) Park, Young-Seo (Division of Biotechnology, Kyungwon University) Seo, Min-Jae (Doosan R&D Center) Yoon, Sung-Sik (Department of Biological Resources and Technology, Yonsei University) |
1 |
Changes in acidity and distributions of the vamcomycin resistant lactic acid bacteria in the kimchi fermented at different temperatures
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2 |
Identification of lactic acid bacteria by ribotyping
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3 |
Rapid identification of Lactobacillus brevis using the polymerase chain reaction
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4 |
An accurate method for estimating sizes of small and large plasmids and DNA fragments by gel electrophoresis
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5 |
Viability in artificial gastric juice and antimicrobial activity of some lactic acid bacteria isolated from kimchi
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6 |
The aerobic growth of Aeromonas hydrophila and Listeria monocytogenes in broths and on pork
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7 |
Listeria monocytogenes, a food-borne pathogen
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8 |
Detection and antibacterial activity of a bacteriocin produced by Lactobacillus plantarum
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9 |
Reevaluation of isolation and identification of gram-positive bacteria in kimchi
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10 |
Bacteriocins of Gram-positive bacteria
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11 |
Tolerance of the multiple antibiotic resistant strains, L. casei PSR 3002, to artificial digestive fluids
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12 |
Isolation and characterization of Lactobacillus strains isolated from Korean feces
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13 |
Biochemical, microbiological and nutritional aspects of kimchi
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ScienceOn |
14 |
Effect of temperature and salt concentration on kimchi fermentation
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15 |
Identification and distribution of predominant lactic acid bacteria in kimchi, a traditional fermented food
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16 |
Microbial changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates
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17 |
Determination of microbial community as an indicator of kimchi fermentation
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18 |
Ecology and evolution of bacterial microdiversity
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19 |
Science and Technologies of Kimchi
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20 |
Characterization of the tetracycline resistance plasmid pMD5057 from Lactobacillus plantarum 5057 reveals a composite structure
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21 |
Susceptibility of Lactobacillus spp. to antimicrobial agents
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22 |
Identification by flagellum display of an epithelial cell- and fibronectin-binding function in the SlpA surface protein of Lactobacillus brevis
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23 |
Probiotic and milk technological properties of Lactobacillus brevis
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24 |
Isolation, purification and partial characterization of plantaricin 423, a bacteriocin produced by Lactobacillus plantarum
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25 |
Bile salt deconjugation activity of Lactobacillus strains isolated from yogurt products
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26 |
Presence of drug resistance in intestinal lactobacilli of dairy origin and human origin in Turky
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27 |
The conjugative transposon Tn916 of Enterococcus faecalis: structural analysis and some key factors involved in movement
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28 |
Vancomycin-resistant Enterococcus faecium strains with highly similar pulsed-field gel electrophoresis patterns containing similar Tn1546-like elements isolated from a hospitalized patient and pigs in Denmark
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29 |
Antibiotic resistances of yogurt starter cultures Streptococcus thermophilus and Lactobacillus bulgaricus
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30 |
Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product
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31 |
Inhibition factors produced by lactic acid bacteria. 2. bacteriocins and other antibacterial substances
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32 |
Activity and purification of linenscin OC2, an antibacterial substance produced by Brevibacterium linens OC2, an orange cheese coryneform bacterium
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33 |
Antibacterial activity of Lactobacillus sake isolated from meat
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34 |
Analysis of genes encoding D-alanine: D-alanine ligase-related enzymes in Leuconostoc mesenteroides and Lactobacillus spp.
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35 |
Bacterial transition of fermenting kimchi at different temperature
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36 |
Specific and intraspecific molecular typing of Lactococci based on polymorphism of DNA encoding rRNA
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37 |
Application of molecular method for the classification and identification of lactic acid bacteria
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38 |
Development of RAPD protocol for typing of strain of lactic acid bacteria and Enterococci
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39 |
Lactic acid bacteria of food and their current taxonomy
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40 |
Bergey's Manual of Systematic Bacteriology, vol 2
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