Kimchi microflora: history, current status, and perspectives for industrial kimchi production.
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Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A ReviewComparative genome analysis of Weissella ceti, an emerging pathogen of farm-raised rainbow trout.Proline-Based Cyclic Dipeptides from Korean Fermented Vegetable Kimchi and from Leuconostoc mesenteroides LBP-K06 Have Activities against Multidrug-Resistant Bacteria.Complete genome sequence of Leuconostoc suionicum DSM 20241T provides insights into its functional and metabolic features.The genomics of microbial domestication in the fermented food environment.Production of buttery-odor compounds and transcriptome response in Leuconostoc gelidum subsp. gasicomitatum LMG18811T during growth on various carbon sources.Pyrosequencing analysis of microbiota reveals that lactic acid bacteria are dominant in Korean flat fish fermented food, gajami-sikhae.Bacterial communities and volatile compounds in Doubanjiang, a Chinese traditional red pepper paste.Diversity of indigenous endophytic bacteria associated with the roots of Chinese cabbage (Brassica campestris L.) cultivars and their antagonism towards pathogens.Boletus edulis Nitrite Reductase Reduces Nitrite Content of Pickles and Mitigates Intoxication in Nitrite-intoxicated Mice.The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation.Elucidating the Mechanism of Weissella-dependent Lifespan Extension in Caenorhabditis elegansAnti-Obesity Effects of Starter Fermented Kimchi on 3T3-L1 Adipocytes.Red pepper powder is a crucial factor that influences the ontogeny of Weissella cibaria during kimchi fermentationChange in Flavonoid Composition and Antioxidative Activity during Fermentation of Onion (Allium cepa L.) by Leuconostoc mesenteroides with Different Salt Concentrations.A competitive quantitative polymerase chain reaction method for characterizing the population dynamics during kimchi fermentation.Variability, stability, and resilience of fecal microbiota in dairy cows fed whole crop corn silage.Efficacy and safety of fermented garlic extract on hepatic function in adults with elevated serum gamma-glutamyl transpeptidase levels: a double-blind, randomized, placebo-controlled trial.Pan-genomic and transcriptomic analyses of Leuconostoc mesenteroides provide insights into its genomic and metabolic features and roles in kimchi fermentation.Microbial ecology of watery kimchi.Complete Genome Sequence of Pediococcus pentosaceus Strain wikim 20, Isolated from Korean Kimchi.Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products.Lactobacillus allii sp. nov. isolated from scallion kimchi.Selection and use of indigenous mixed starter cultures for mustard leaves fermentation and the improvement of cuocai characteristics.Batch-batch stable microbial community in the traditional fermentation process of huyumei broad bean pastes.Suitability of various DNA extraction methods for a traditional Chinese paocai system.Source Tracking and Succession of Kimchi Lactic Acid Bacteria during Fermentation.A novel method to rapidly distinguish the geographical origin of traditional fermented-salted vegetables by mass fingerprinting.Identification of undesirable white-colony-forming yeasts appeared on the surface of Japanese kimchi.New insight and metrics to understand the ontogeny and succession of Lactobacillus plantarum subsp. plantarum and Lactobacillus plantarum subsp. argentoratensis.Understanding the ontogeny and succession of Bacillus velezensis and B. subtilis subsp. subtilis by focusing on kimchi fermentation.Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptabilityWhy Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?
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Kimchi microflora: history, current status, and perspectives for industrial kimchi production.
description
article científic
@ca
article scientifique
@fr
articol științific
@ro
articolo scientifico
@it
artigo científico
@gl
artigo científico
@pt
artigo científico
@pt-br
artikel ilmiah
@id
artikull shkencor
@sq
artículo científico
@es
name
Kimchi microflora: history, cu ...... industrial kimchi production.
@en
type
label
Kimchi microflora: history, cu ...... industrial kimchi production.
@en
prefLabel
Kimchi microflora: history, cu ...... industrial kimchi production.
@en
P2093
P2860
P1476
Kimchi microflora: history, cu ...... industrial kimchi production.
@en
P2093
Che Ok Jeon
Ji Young Jung
Se Hee Lee
P2860
P2888
P304
P356
10.1007/S00253-014-5513-1
P407
P577
2014-01-14T00:00:00Z
P6179
1010877737