Microbial Succession and Metabolite Changes during Long-Term Storage of Kimchi

Comparative Survey of Rumen Microbial Communities and Metabolites across One Caprine and Three Bovine Groups, Using Bar-Coded Pyrosequencing and1H Nuclear Magnetic Resonance Spectroscopy

(2012) Hyo Jung Lee et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation

(2012) Sang Hyeon Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Profiling of fermentative metabolites in kimchi: Volatile and non-volatile organic acids

(2012) Soon-Mi Shim et al.   Journal of the Korean Society for Applied Biological Chemistry

Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food

(2011) Ji Young Jung et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing

(2011) Eun-Jin Park et al.   FOOD MICROBIOLOGY

Production of high γ-aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated from mukeunjee kimchi

(2011) Seung Yong Cho et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Chimeric 16S rRNA sequence formation and detection in Sanger and 454-pyrosequenced PCR amplicons

(2011) B. J. Haas et al.   GENOME RESEARCH

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

(2011) Ji Young Jung et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Introducing EzTaxon-e: a prokaryotic 16S rRNA gene sequence database with phylotypes that represent uncultured species

(2011) O.-S. Kim et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Antioxidant activity and γ-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods

(2010) Bae-Jin Lee et al.   FOOD CHEMISTRY

Combined pH and high hydrostatic pressure effects on Lactococcus starter cultures and Candida spoilage yeasts in a fermented milk test system during cold storage

(2010) Hossein Daryaei et al.   FOOD MICROBIOLOGY

Improvements in the Quality and Shelf Life of Kimchi by Fermentation with the Induced Bacteriocin-Producing Strain, Leuconostoc citreum GJ7 as a Starter

(2010) Ji Yoon Chang et al.   JOURNAL OF FOOD SCIENCE

Influence of Soil Components on the Biodegradation of Benzene, Toluene, Ethylbenzene, and o-, m-, and p-Xylenes by the Newly Isolated Bacterium Pseudoxanthomonas spadix BD-a59

(2008) J. M. Kim et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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

(2008) H CHANG et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial population dynamics and temperature changes during fermentation of kimjang kimchi

(2008) Dongyun Lee et al.   JOURNAL OF MICROBIOLOGY

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

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