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

Comparison of Bacterial Community Changes in Fermenting Kimchi at Two Different Temperatures Using a Denaturing Gradient Gel Electrophoresis Analysis

(2013) Yeun Hong   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Distribution of lactic acid bacteria in garlic (Allium sativum) and green onion (Allium fistulosum) using SDS-PAGE whole cell protein pattern comparison and 16S rRNA gene sequence analysis

(2012) Hyun-Ji Jung et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Diversity analysis of lactic acid bacteria in Korean rice wines by culture-independent method using PCR-denaturing gradient gel electrophoresis

(2010) So-Young Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Identification of the lactic acid bacteria in Kimchi according to initial and over-ripened fermentation using PCR and 16S rRNA gene sequence analysis

(2010) Jung-Min Park et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Analysis of Bacterial and Fungal Communities in Japanese- and Chinese-Fermented Soybean Pastes Using Nested PCR–DGGE

(2009) Tae Woon Kim et al.   CURRENT MICROBIOLOGY

Genome sequence ofVibrio splendidus: an abundant planctonic marine species with a large genotypic diversity

(2009) Frédérique Le Roux et al.   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