Probiotic characterization of Bacillus subtilis P223 isolated from kimchi

Probiotic characteristics of Bacillus strains isolated from Korean traditional soy sauce

(2017) Sangki Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotic potential of nutritionally improved Lactobacillus plantarum DGK-17 isolated from Kimchi – A traditional Korean fermented food

(2016) Imran Khan et al.   FOOD CONTROL

Characterization of Lactobacillus plantarum Lb41, an isolate from kimchi and its application as a probiotic in cottage cheese

(2016) Eun Bi Jeon et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable

(2016) Kang Wook Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh

(2016) Kunzes Angmo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Anticancer effects of kimchi fermented for different times and with added ingredients in human HT-29 colon cancer cells

(2015) Bohkyung Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Multifunctional effect of probiotic Lactococcus lactis KC24 isolated from kimchi

(2015) Na-Kyoung Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The prophylactic effect of probiotic Bacillus polyfermenticus KU3 against cancer cells

(2015) Na-Kyoung Lee et al.   Journal of Functional Foods

Germination of Spores of Bacillus Species: What We Know and Do Not Know

(2014) P. Setlow   JOURNAL OF BACTERIOLOGY

Probiotic potential of Lactobacillus strains with anti-allergic effects from kimchi for yogurt starters

(2014) Na-Kyoung Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitro characterization of aggregation and adhesion properties of viable and heat-killed forms of two probiotic Lactobacillus strains and interaction with foodborne zoonotic bacteria, especially Campylobacter jejuni

(2013) R. Tareb et al.   JOURNAL OF MEDICAL MICROBIOLOGY

Prevalence, phenotypic traits and molecular characterization of emetic toxin-producing Bacillus cereus strains isolated from human stools in Korea

(2012) J.W. Chon et al.   JOURNAL OF APPLIED MICROBIOLOGY

Isolation and Characterization of a Protease-Producing Bacterium, Bacillus amyloliquefaciens P27 from Meju as a Probiotic Starter for Fermented Meat Products

(2012) Mi-Sun Lee et al.   Korean Journal for Food Science of Animal Resources

Anti-aging effects and mechanisms of kimchi during fermentation under stress-induced premature senescence cellular system

(2011) Bohkyung Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period

(2011) Jung-Min Park et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Bacillus probiotics

(2010) Simon M. Cutting   FOOD MICROBIOLOGY

Functional properties of Lactobacillus strains isolated from kimchi

(2010) Heejae Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

In vitro assessment of probiotic properties of Bacillus isolated from naturally fermented congee from Inner Mongolia of China

(2010) Yanyan Wang et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Comparative accounts of probiotic characteristics of Bacillus spp. isolated from food wastes

(2009) Anil K. Patel et al.   FOOD RESEARCH INTERNATIONAL