Characterization of the Psychrotrophic Lactic Acid Bacterium Leuconostoc gelidum subsp. aenigmaticum LS4 Isolated from Kimchi Based on Comparative Analyses of Its Genomic and Phenotypic Properties

Transcriptomic time-series analysis of cold- and heat-shock response in psychrotrophic lactic acid bacteria

(2021) Ilhan Cem Duru et al.   BMC GENOMICS

Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry

(2021) Evelin Korcz et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Analysis and Reconstitution of the Menaquinone Biosynthesis Pathway in Lactiplantibacillus plantarum and Lentilactibacillus buchneri

(2021) Nisit Watthanasakphuban et al.   Microorganisms

Characterization of antifungal metabolites produced by Lactobacillus plantarum and Lactobacillus coryniformis isolated from rice rinsed water

(2020) Shazia Anwer Bukhari et al.   MOLECULAR BIOLOGY REPORTS

Characterization of Weissella koreensis SK Isolated from Kimchi Fermented at Low Temperature (around 0 °C) Based on Complete Genome Sequence and Corresponding Phenotype

(2020) So Yeong Mun et al.   Microorganisms

Extracellular polysaccharides produced by bacteria of the Leuconostoc genus

(2020) Peteris Zikmanis et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Characterization of High-Ornithine-Producing Weissella koreensis DB1 Isolated from Kimchi and Its Application in Rice Bran Fermentation as a Starter Culture

(2020) Mun So Yeong et al.   Foods

A novel NADH fluorescence‐based method for identifying and monitoring lactic acid bacteria growths in kimchi

(2020) So Jeong Chae et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Purification and characterization of an antimicrobial compound produced by Lactobacillus plantarum EM showing both antifungal and antibacterial activities

(2019) So Yeong Mun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ecology of indigenous lactic acid bacteria from Rioja Alavesa red wines, focusing on biogenic amine production ability

(2019) Iñaki Diez-Ozaeta et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2018) Moeun Lee et al.   FOOD CONTROL

Genomic and metatranscriptomic analyses of Weissella koreensis reveal its metabolic and fermentative features during kimchi fermentation

(2018) Sang Eun Jeong et al.   FOOD MICROBIOLOGY

Heterofermentative lactic acid bacteria as a starter culture to control kimchi fermentation

(2018) Song Hee Moon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits

(2018) Kieran M. Lynch et al.   Annual Review of Food Science and Technology

Safety assessment of Tetragenococcus halophilus isolates from doenjang, a Korean high-salt-fermented soybean paste

(2017) Do-Won Jeong et al.   FOOD MICROBIOLOGY

Growth, biogenic amine production andtyrDCtranscription ofEnterococcus faecalisin synthetic medium containing defined amino acid concentrations

(2017) E. Bargossi et al.   JOURNAL OF APPLIED MICROBIOLOGY

Lactic Acid Bacteria and Their Bacteriocins: Classification, Biosynthesis and Applications against Uropathogens: A Mini-Review

(2017) Mduduzi Paul Mokoena   MOLECULES

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

Effect of Low Salt Concentrations on Microbial Changes During Kimchi Fermentation Monitored by PCR-DGGE and Their Sensory Acceptance

(2015) Lenny S. F. Ahmadsah et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Lactic acid bacteria and their controversial role in fresh meat spoilage

(2015) Vasileios Pothakos et al.   MEAT SCIENCE

Production of Buttery-Odor Compounds and Transcriptome Response in Leuconostoc gelidum subsp. gasicomitatum LMG18811Tduring Growth on Various Carbon Sources

(2014) Elina Jääskeläinen 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

Reclassification of Leuconostoc gasicomitatum as Leuconostoc gelidum subsp. gasicomitatum comb. nov., description of Leuconostoc gelidum subsp. aenigmaticum subsp. nov., designation of Leuconostoc gelidum subsp. gelidum subsp. nov. and emended description of Leuconostoc gelidum

(2014) R. Rahkila et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

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

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

Psychrotrophic members of Leuconostoc gasicomitatum, Leuconostoc gelidum and Lactococcus piscium dominate at the end of shelf-life in packaged and chilled-stored food products in Belgium

(2013) Vasileios Pothakos et al.   FOOD MICROBIOLOGY

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

Technological Aptitude and Applications ofLeuconostoc mesenteroidesBioactive Strains Isolated from Algerian Raw Camel Milk

(2013) Zineb Benmechernene et al.   Biomed Research International

Complete Genome Sequence of Leuconostoc gelidum Strain JB7, Isolated from Kimchi

(2012) Ji Young Jung et al.   JOURNAL OF BACTERIOLOGY

Genome Sequence of a Food Spoilage Lactic Acid Bacterium, Leuconostoc gasicomitatum LMG 18811T, in Association with Specific Spoilage Reactions

(2011) Per Johansson et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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

Genome Sequence of Leuconostoc gelidum KCTC 3527, Isolated from Kimchi

(2010) D.-S. Kim et al.   JOURNAL OF BACTERIOLOGY