Change of Microbial Communities in Kimchi Fermentation at Low Temperature |
박정아
(한국생명공학연구원)
허건영 (한국생명공학연구원) 이정숙 (한국생명공학연구원) 오윤정 (한국생명공학연구원) 김보연 (한국생명공학연구원) 민태익 (한국생명공학연구원) 김치경 (충북대학교 미생물학과) 안종석 (한국생명공학연구원) |
1 |
Polyphasic study of the spatial distribution of microorganisms in Mexican pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations.
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2 |
A molecular view of the intestinal ecosystem
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3 |
Length-independent separation of DNA restriction fragments in two dimensional gel electrophoresis
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DOI ScienceOn |
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Quantification of 16S rRNAs in complex bacterial communities by multiple competitive reverse transcription PCR in temperature gradient gel electrophoresis fingerprints.
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부추김치와 배추김치 발효양상
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과학기술학회마을 |
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김치발효 중의 젖산균의 경시적 변화 및 분리 젖산균의 동정
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과학기술학회마을 |
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파김치와 배추김치의 발효양상
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9 |
DNA-based, culture-independent strategies for evaluating microbial communities in food-associated ecosystems
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DOI ScienceOn |
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김치에서 분리한 저온성 젖산균의 동정
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Detection and characterization of lactose-utilizing Lactococcus subsp. in a natural ecosystem.
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Evolution of protein molecules
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Computational simulation of DNA melting and its application to denaturing gradient gel electrophoresis
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DOI |
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Diversity, dynamics, and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysis.
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DOI ScienceOn |
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Phylogenetic identification and in situ detection of individual microbial cells without cultivation
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16 |
Temperature gradient gel electrophoresis analysis of 16S rRNA from human fecal samples reveals stable and host-specific communities of active bacteria
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17 |
Evaluation and optimization of DNA extraction and purification procedures for soil and sediment samples
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18 |
Profiling of complex microbial communities populations by denaturing gradient gel electrophoresis analysis of polymerase chain reaction-amplified genes encoding for 16S rRNA
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19 |
Leuconostoc gelidum sp. nov. and Leuconostoc carnosum from chill-stored meats.
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DOI |
20 |
Effect of temperature and salt concentration on kimchi fermentation
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21 |
Weissella koreensis sp. nov., isolated from kimchi
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DOI ScienceOn |