Related references
Note: Only part of the references are listed.Probiotic characteristics of Bacillus strains isolated from Korean traditional soy sauce
Sangki Lee et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Probiotic potential of nutritionally improved Lactobacillus plantarum DGK-17 isolated from Kimchi - A traditional Korean fermented food
Imran Khan et al.
FOOD CONTROL (2016)
Characterization of Lactobacillus plantarum Lb41, an isolate from kimchi and its application as a probiotic in cottage cheese
Eun Bi Jeon et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2016)
Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable
Kang Wook Lee et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh
Kunzes Angmo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Anticancer effects of kimchi fermented for different times and with added ingredients in human HT-29 colon cancer cells
Bohkyung Kim et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2015)
Multifunctional effect of probiotic Lactococcus lactis KC24 isolated from kimchi
Na-Kyoung Lee et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
The prophylactic effect of probiotic Bacillus polyfermenticus KU3 against cancer cells
Na-Kyoung Lee et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Germination of Spores of Bacillus Species: What We Know and Do Not Know
Peter Setlow
JOURNAL OF BACTERIOLOGY (2014)
Probiotic potential of Lactobacillus strains with anti-allergic effects from kimchi for yogurt starters
Na-Kyoung Lee et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
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
Raouf Tareb et al.
JOURNAL OF MEDICAL MICROBIOLOGY (2013)
Prevalence, phenotypic traits and molecular characterization of emetic toxin-producing Bacillus cereus strains isolated from human stools in Korea
J. W. Chon et al.
JOURNAL OF APPLIED MICROBIOLOGY (2012)
Bacillus probiotics
Simon M. Cutting
FOOD MICROBIOLOGY (2011)
Anti-aging effects and mechanisms of kimchi during fermentation under stress-induced premature senescence cellular system
Bohkyung Kim et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2011)
Functional properties of Lactobacillus strains isolated from kimchi
Heejae Lee et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period
Jung-Min Park et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2011)
Isolation and Characterization of a Protease-Producing Bacterium, Bacillus amyloliquefaciens P27 from Meju as a Probiotic Starter for Fermented Meat Products
Mi-Sun Lee et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2010)
In vitro assessment of probiotic properties of Bacillus isolated from naturally fermented congee from Inner Mongolia of China
Yanyan Wang et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2010)
Comparative accounts of probiotic characteristics of Bacillus spp. isolated from food wastes
Anil K. Patel et al.
FOOD RESEARCH INTERNATIONAL (2009)
Adhesion and aggregation properties of probiotic and pathogen strains
Maria Carmen Collado et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)
Characterization of Bacillus probiotics available for human use
LH Duc et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2004)