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Items: 1 to 20 of 222

1.

Identification of lactic acid bacteria in salted Chinese cabbage by SDS-PAGE and PCR-DGGE.

Hong Y, Yang HS, Li J, Han SK, Chang HC, Kim HY.

J Sci Food Agric. 2014 Jan 30;94(2):296-300. doi: 10.1002/jsfa.6257.

PMID:
23749756
3.

Microbial Community Structure of Korean Cabbage Kimchi and Ingredients with Denaturing Gradient Gel Electrophoresis.

Hong SW, Choi YJ, Lee HW, Yang JH, Lee MA.

J Microbiol Biotechnol. 2016 Jun 28;26(6):1057-62. doi: 10.4014/jmb.1512.12035.

4.

Analysis of kimchi microflora using denaturing gradient gel electrophoresis.

Lee JS, Heo GY, Lee JW, Oh YJ, Park JA, Park YH, Pyun YR, Ahn JS.

Int J Food Microbiol. 2005 Jul 15;102(2):143-50.

PMID:
15992614
5.

[Lactic acid bacteria diversity in fermented cabbage estimated by culture-dependent and-independent methods].

Yan P, Chai Z, Xue W, Chang X, Kong D, Zhang H.

Wei Sheng Wu Xue Bao. 2009 Mar;49(3):383-8. Chinese.

PMID:
19623964
6.

Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis.

Chang HW, Kim KH, Nam YD, Roh SW, Kim MS, Jeon CO, Oh HM, Bae JW.

Int J Food Microbiol. 2008 Aug 15;126(1-2):159-66. doi: 10.1016/j.ijfoodmicro.2008.05.013.

PMID:
18562030
7.

Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation.

Jung JY, Lee SH, Lee HJ, Seo HY, Park WS, Jeon CO.

Int J Food Microbiol. 2012 Feb 15;153(3):378-87. doi: 10.1016/j.ijfoodmicro.2011.11.030.

PMID:
22189023
8.

Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk.

Kesmen Z, Yetiman AE, Gulluce A, Kacmaz N, Sagdic O, Cetin B, Adiguzel A, Sahin F, Yetim H.

Int J Food Microbiol. 2012 Feb 15;153(3):428-35. doi: 10.1016/j.ijfoodmicro.2011.12.008.

PMID:
22209604
9.

Effect of Low Salt Concentrations on Microbial Changes During Kimchi Fermentation Monitored by PCR-DGGE and Their Sensory Acceptance.

Ahmadsah LS, Min SG, Han SK, Hong Y, Kim HY.

J Microbiol Biotechnol. 2015 Dec 28;25(12):2049-57. doi: 10.4014/jmb.1506.06058.

10.

Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product.

Choi IK, Jung SH, Kim BJ, Park SY, Kim J, Han HU.

Antonie Van Leeuwenhoek. 2003;84(4):247-53.

PMID:
14574101
11.

Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina.

Elizaquível P, Pérez-Cataluña A, Yépez A, Aristimuño C, Jiménez E, Cocconcelli PS, Vignolo G, Aznar R.

Int J Food Microbiol. 2015 Apr 2;198:9-18. doi: 10.1016/j.ijfoodmicro.2014.12.027.

PMID:
25584777
12.

Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis.

Audenaert K, D'Haene K, Messens K, Ruyssen T, Vandamme P, Huys G.

Food Microbiol. 2010 Feb;27(1):12-8. doi: 10.1016/j.fm.2009.04.006.

PMID:
19913685
13.

Source Tracking and Succession of Kimchi Lactic Acid Bacteria during Fermentation.

Lee SH, Jung JY, Jeon CO.

J Food Sci. 2015 Aug;80(8):M1871-7. doi: 10.1111/1750-3841.12948.

PMID:
26133985
14.
15.

Culture-independent analysis of lactic acid bacteria diversity associated with mezcal fermentation.

Narváez-Zapata JA, Rojas-Herrera RA, Rodríguez-Luna IC, Larralde-Corona CP.

Curr Microbiol. 2010 Nov;61(5):444-50. doi: 10.1007/s00284-010-9636-z.

PMID:
20383505
16.

Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food.

Madoroba E, Steenkamp ET, Theron J, Scheirlinck I, Cloete TE, Huys G.

Syst Appl Microbiol. 2011 May;34(3):227-34. doi: 10.1016/j.syapm.2010.11.016.

PMID:
21300507
17.
18.

Diversity, dynamics, and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysis.

Randazzo CL, Torriani S, Akkermans AD, de Vos WM, Vaughan EE.

Appl Environ Microbiol. 2002 Apr;68(4):1882-92.

19.

Behavior of variable V3 region from 16S rDNA of lactic acid bacteria in denaturing gradient gel electrophoresis.

Ercolini D, Moschetti G, Blaiotta G, Coppola S.

Curr Microbiol. 2001 Mar;42(3):199-202.

PMID:
11270655
20.

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