DNAzyme-based quantitative loop-mediated isothermal amplification for strain-specific detection of starter kimchi fermented with Leuconostoc mesenteroides WiKim32

Pullulan reduces the non-specific amplification of loop-mediated isothermal amplification (LAMP)

(2019) Xueqin Gao et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

A colorimetric Loop-mediated isothermal amplification (LAMP) assay based on HRP-mimicking molecular beacon for the rapid detection of Vibrio parahaemolyticus

(2019) Jeong-Eun Lee et al.   BIOSENSORS & BIOELECTRONICS

Colorimetric molecular diagnosis of the HIV gag gene using DNAzyme and a complementary DNA-extended primer

(2018) Seong U. Kim et al.   ANALYST

Effect of seasonal production on bacterial communities in Korean industrial kimchi fermentation

(2018) Moeun Lee et al.   FOOD CONTROL

A multiplex PCR detection method for milk based on novel primers specific for Listeria monocytogenes 1/2a serotype

(2018) Jie Sheng et al.   FOOD CONTROL

Colorimetric Detection of Norovirus in Oyster Samples through DNAzyme as a Signaling Probe

(2018) Bhagwan S. Batule et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Large-scale targeted metagenomics analysis of bacterial ecological changes in 88 kimchi samples during fermentation

(2017) Moeun Lee et al.   FOOD MICROBIOLOGY

A facile cascade signal amplification strategy using DNAzyme loop-mediated isothermal amplification for the ultrasensitive colorimetric detection of Salmonella

(2017) Longjiao Zhu et al.   SENSORS AND ACTUATORS B-CHEMICAL

A loop-mediated isothermal amplification (LAMP) assay for the rapid detection of Enterococcus spp. in water

(2017) Roland Martzy et al.   WATER RESEARCH

Heterofermentative lactic acid bacteria dominate in Korean commercial kimchi

(2016) Hee-Young Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Extending the shelf life of kimchi with Lactococcus lactis strain as a starter culture

(2015) Ja-Young Jang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Starter Cultures for Kimchi Fermentation

(2015) Mo-Eun Lee et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation

(2015) Bo Kyoung Kang et al.   Scientific Reports

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

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

Selection of functional lactic acid bacteria as starter cultures for the fermentation of Korean leek (Allium tuberosum Rottler ex Sprengel.)

(2014) Jaesik Yang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The application of loop-mediated isothermal amplification (LAMP) in food testing for bacterial pathogens and fungal contaminants

(2013) Ludwig Niessen et al.   FOOD MICROBIOLOGY

Nucleic acid detection using G-quadruplex amplification methodologies

(2013) Benjamin T. Roembke et al.   METHODS

Evaluation of strain-specific primers for identification ofLactobacillus rhamnosusGG

(2012) Akihito Endo et al.   FEMS MICROBIOLOGY LETTERS

Anti-obesity effect of kimchi fermented withWeissella koreensisOK1-6 as starter in high-fat diet-induced obese C57BL/6J mice

(2012) J.-A. Park et al.   JOURNAL OF APPLIED MICROBIOLOGY

Peroxidase-mimicking DNAzymes for biosensing applications: A review

(2011) Joanna Kosman et al.   ANALYTICA CHIMICA ACTA

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

Development of a novel antioxidant assay technique based on G-quadruplex DNAzyme

(2010) Mengdong Wang et al.   BIOSENSORS & BIOELECTRONICS

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

Monitoring of Leuconostoc mesenteroides DRC starter in fermented vegetable by random integration of chloramphenicol acetyltransferase gene

(2008) Hyun-Ju Eom et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY