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Results: 1 to 20 of 114

Similar articles for PubMed (Select 24548930)

1.

Bacterial community migration in the ripening of doenjang, a traditional Korean fermented soybean food.

Jeong DW, Kim HR, Jung G, Han S, Kim CT, Lee JH.

J Microbiol Biotechnol. 2014 May;24(5):648-60.

2.

Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean.

Jung JY, Lee SH, Jeon CO.

Int J Food Microbiol. 2014 Aug 18;185:112-20. doi: 10.1016/j.ijfoodmicro.2014.06.003. Epub 2014 Jun 12.

PMID:
24960292
3.

Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis.

Kim TW, Lee JH, Kim SE, Park MH, Chang HC, Kim HY.

Int J Food Microbiol. 2009 May 31;131(2-3):265-71. doi: 10.1016/j.ijfoodmicro.2009.03.001. Epub 2009 Mar 10.

PMID:
19324443
4.

Microbial community analysis of Korean soybean pastes by next-generation sequencing.

Nam YD, Lee SY, Lim SI.

Int J Food Microbiol. 2012 Apr 2;155(1-2):36-42. doi: 10.1016/j.ijfoodmicro.2012.01.013. Epub 2012 Jan 24.

PMID:
22305887
5.

Analyses of bacterial communities in meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods.

Kim YS, Kim MC, Kwon SW, Kim SJ, Park IC, Ka JO, Weon HY.

J Microbiol. 2011 Jun;49(3):340-8. doi: 10.1007/s12275-011-0302-3. Epub 2011 Jun 30.

PMID:
21717316
6.

Metabolite profiling of doenjang, fermented soybean paste, during fermentation.

Namgung HJ, Park HJ, Cho IH, Choi HK, Kwon DY, Shim SM, Kim YS.

J Sci Food Agric. 2010 Aug 30;90(11):1926-35. doi: 10.1002/jsfa.4036.

PMID:
20572059
7.

Doenjang, a fermented Korean soybean paste, inhibits lipopolysaccharide production of gut microbiota in mice.

Jang SE, Kim KA, Han MJ, Kim DH.

J Med Food. 2014 Jan;17(1):67-75. doi: 10.1089/jmf.2013.3073.

8.

Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang).

Shukla S, Park HK, Kim JK, Kim M.

Food Chem Toxicol. 2010 May;48(5):1191-5. doi: 10.1016/j.fct.2010.01.034. Epub 2010 Feb 8.

PMID:
20146930
9.

Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria.

Guan L, Cho KH, Lee JH.

Food Microbiol. 2011 Feb;28(1):101-13. doi: 10.1016/j.fm.2010.09.001. Epub 2010 Sep 16.

PMID:
21056781
10.

Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang).

Kim HG, Hong JH, Song CK, Shin HW, Kim KO.

J Food Sci. 2010 Sep;75(7):S375-83. doi: 10.1111/j.1750-3841.2010.01771.x.

PMID:
21535572
11.

Metabolomic assessment of fermentative capability of soybean starter treated with high pressure.

Ko BK, Kim KM, Hong YS, Lee CH.

J Agric Food Chem. 2010 Aug 11;58(15):8738-47. doi: 10.1021/jf101994u.

PMID:
20681663
12.

Antimutagenic effects of doenjang (Korean fermented soypaste) and its active compounds.

Park KY, Jung KO, Rhee SH, Choi YH.

Mutat Res. 2003 Feb-Mar;523-524:43-53.

PMID:
12628502
13.

Mass spectrometry-based metabolite profiling and bacterial diversity characterization of Korean traditional meju during fermentation.

Lee SY, Kim HY, Lee S, Lee JM, Muthaiya MJ, Kim BS, Oh JY, Song CK, Jeon EJ, Ryu HS, Lee CH.

J Microbiol Biotechnol. 2012 Nov;22(11):1523-31.

14.

Evaluation of bacterial flora during the ripening of Kedong sufu, a typical Chinese traditional bacteria-fermented soybean product.

Feng Z, Gao W, Ren D, Chen X, Li JJ.

J Sci Food Agric. 2013 Apr;93(6):1471-8. doi: 10.1002/jsfa.5918. Epub 2013 Feb 11.

PMID:
23400969
15.
16.

Identification and distribution of Bacillus species in doenjang by whole-cell protein patterns and 16S rRNA gene sequence analysis.

Kim TW, Kim YH, Kim SE, Lee JH, Park CS, Kim HY.

J Microbiol Biotechnol. 2010 Aug;20(8):1210-4.

17.

Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties of Doenjang, a Traditional Korean Soybean Fermented Sauce Variety.

Shukla S, Lee JS, Park HK, Yoo JA, Hong SY, Kim JK, Kim M.

J Food Sci. 2015 Jul 3. doi: 10.1111/1750-3841.12942. [Epub ahead of print]

PMID:
26147854
18.

Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang).

Shukla S, Choi TB, Park HK, Kim M, Lee IK, Kim JK.

Food Chem Toxicol. 2010 Aug-Sep;48(8-9):2005-10. doi: 10.1016/j.fct.2010.04.034. Epub 2010 Apr 29.

PMID:
20434502
19.

Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.

Jo YJ, Cho IH, Song CK, Shin HW, Kim YS.

J Food Sci. 2011 Apr;76(3):C368-79. doi: 10.1111/j.1750-3841.2011.02068.x. Epub 2011 Mar 16.

PMID:
21535802
20.

Longer aging time increases the anticancer and antimetastatic properties of doenjang.

Jung KO, Park SY, Park KY.

Nutrition. 2006 May;22(5):539-45. Epub 2006 Feb 28.

PMID:
16504476
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