1 |
Antimicrobial properties of diacetyl
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2 |
Detection and activity of a bacteriocin produced by Leuconostoc mesenteroides
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3 |
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4 |
Bacteriocins of lactic acid bacteria
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DOI ScienceOn |
5 |
Nisin and its uses as a food preservatives
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6 |
Studies on the Volatile Fatty Acids and Carbon Dioxide Producted in Different Kimchis
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7 |
The control of microbial spoilage in fresh meats
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8 |
Inhibition of Salmonella gallinorium by cultured filtrates of Leuconostoc citrovorum
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DOI ScienceOn |
9 |
Effect of temperature and salt concentration on Kimchi fermentation
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10 |
Effect of lactic acid bacteria and temperature on Kimchi fermentation (I)
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과학기술학회마을 |
11 |
A medium for the cultivation of Lactobacillic
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DOI |
12 |
Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis for the separation of protein in the range from 1 to 100KDa
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13 |
Identification of psychrotrophic lactic acid bacteria isolated from Kimchi
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14 |
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15 |
Direct detection of an antimicrobial of Pediococcus acidilactici in sodium dodecyl sulfate- polyacrylamide gel electrophoresis
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DOI |
16 |
Assay systems for bacteriocins
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17 |
Microbial growth in meat, poultry and fish
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18 |
Effect of lactic acid bacteria and temperature on kimchi fementation (II)
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과학기술학회마을 |
19 |
Bacteriocins of gram-positive bacteria
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20 |
Antibiosis revisited ; bacteriocin produced by dairy starter cultures
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DOI ScienceOn |
21 |
Psychotrophic bacteria in food
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22 |
Effect of onion on Kimchi fermentation(I)
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과학기술학회마을 |
23 |
Studies on the nonvolatile organic acids in Kimchis fermented at different temperatures
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24 |
Characterization and cloning of a bacteriocin produced by Leuconostic sp. J2
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