Source Tracking and Succession of Kimchi Lactic Acid Bacteria during Fermentation

Animal Rennets as Sources of Dairy Lactic Acid Bacteria

(2014) Margherita Cruciata et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Kimchi microflora: history, current status, and perspectives for industrial kimchi production

(2014) Ji Young Jung et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food

(2014) Kun-Young Park et al.   JOURNAL OF MEDICINAL FOOD

In vitro study of potentially probiotic lactic acid bacteria strains isolated from kimchi

(2013) Eun Hye Ryu et al.   ANNALS OF MICROBIOLOGY

High-Throughput Sequencing and Metagenomics: Moving Forward in the Culture-Independent Analysis of Food Microbial Ecology

(2013) Danilo Ercolini   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Facility-Specific “House” Microbiome Drives Microbial Landscapes of Artisan Cheesemaking Plants

(2013) Nicholas A. Bokulich et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Microbial succession and metabolite changes during fermentation of saeu-jeot: Traditional Korean salted seafood

(2013) Ji Young Jung et al.   FOOD MICROBIOLOGY

Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation

(2013) Ji Young Jung et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi

(2013) Sang Hyeon Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

(2013) Sang Hyeon Jeong et al.   JOURNAL OF FOOD SCIENCE

Ribosomal Database Project: data and tools for high throughput rRNA analysis

(2013) James R. Cole et al.   NUCLEIC ACIDS RESEARCH

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

Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations

(2012) D. Wouters et al.   FOOD MICROBIOLOGY

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

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

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

Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria – With an emphasis on table olives

(2012) Cátia M. Peres et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food

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

UCHIME improves sensitivity and speed of chimera detection

(2011) Robert C. Edgar et al.   BIOINFORMATICS

Enhancing acid tolerance of Leuconostoc mesenteroides with glutathione

(2011) Ji Eun Kim et al.   BIOTECHNOLOGY LETTERS

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

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

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

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

Pyrosequencing of Tagged 16S rRNA Gene Amplicons for Rapid Deciphering of the Microbiomes of Fermented Foods Such as Pearl Millet Slurries

(2009) C. Humblot et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Microbial population dynamics and temperature changes during fermentation of kimjang kimchi

(2008) Dongyun Lee et al.   JOURNAL OF MICROBIOLOGY