Microbial Composition of the Korean Traditional Food “kochujang” Analyzed by a Massive Sequencing Technique

Isolation and Partial Characterization of Halotolerant Lactic Acid Bacteria from Two Mexican Cheeses

(2011) Fredy Morales et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Analysis of microflora in gochujang, Korean traditional fermented food

(2011) Seo-Jung Jang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

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

(2011) Yi-Seul Kim et al.   JOURNAL OF MICROBIOLOGY

Comparative Analysis of Korean Human Gut Microbiota by Barcoded Pyrosequencing

(2011) Young-Do Nam et al.   PLoS One

Introducing mothur: Open-Source, Platform-Independent, Community-Supported Software for Describing and Comparing Microbial Communities

(2009) P. D. Schloss et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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

(2009) Tae-Woon Kim et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Investigation of archaeal and bacterial diversity in fermented seafood using barcoded pyrosequencing

(2009) Seong Woon Roh et al.   ISME Journal

Kochujang, a Korean fermented red pepper plus soybean paste, improves glucose homeostasis in 90% pancreatectomized diabetic rats

(2009) Dae Young Kwon et al.   NUTRITION

New tools for discovering and characterizing microbial diversity

(2008) Erick Cardenas et al.   CURRENT OPINION IN BIOTECHNOLOGY

Error-correcting barcoded primers for pyrosequencing hundreds of samples in multiplex

(2008) Micah Hamady et al.   NATURE METHODS

The Ribosomal Database Project: improved alignments and new tools for rRNA analysis

(2008) J. R. Cole et al.   NUCLEIC ACIDS RESEARCH

Properties and safety aspects of Enterococcus faecium strains isolated from Chungkukjang, a fermented soy product

(2007) Mi Young Yoon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY