相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Lactococcus kimchii sp. nov., a new lactic acid bacterium isolated from kimchi
Sophea Pheng et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2020)
Characterization of a potential probiotic bacterium Lactococcus raffinolactis WiKim0068 isolated from fermented vegetable using genomic and in vitro analyses
Min Young Jung et al.
BMC MICROBIOLOGY (2020)
Genomic and metabolic features of Lactobacillus sakei as revealed by its pan-genome and the metatranscriptome of kimchi fermentation
Kyung Hyun Kim et al.
FOOD MICROBIOLOGY (2020)
Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation
Hye Seon Song et al.
FOOD CHEMISTRY (2020)
Comparative Genomics of Lactobacillus brevis Reveals a Significant Plasmidome Overlap of Brewery and Insect Isolates
Marion E. Fraunhofer et al.
CURRENT MICROBIOLOGY (2019)
Community structures and genomic features of undesirable white colony-forming yeasts on fermented vegetables
Joon Yong Kim et al.
JOURNAL OF MICROBIOLOGY (2019)
Complete Genome Sequence of Leuconostoc kimchii Strain NKJ218, Isolated from Homemade Kimchi
Ji Young Jung et al.
MICROBIOLOGY RESOURCE ANNOUNCEMENTS (2019)
Lactobacillus plantarum LRCC 5273 isolated from Kimchi ameliorates diet-induced hypercholesterolemia in C57BL/6 mice
Wan Heo et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2018)
Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation
Min Young Jung et al.
FOOD CHEMISTRY (2018)
Genomic and metatranscriptomic analyses of Weissella koreensis reveal its metabolic and fermentative features during kimchi fermentation
Sang Eun Jeong et al.
FOOD MICROBIOLOGY (2018)
Viral community predicts the geographical origin of fermented vegetable foods more precisely than bacterial community
Mi-Ja Jung et al.
FOOD MICROBIOLOGY (2018)
Comparative genomics of Lactobacillus curvatus enables prediction of traits relating to adaptation and strategies of assertiveness in sausage fermentation
Lara Eisenbach et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
Identification and Characterization of L-Malate Dehydrogenases and the L-Lactate-Biosynthetic Pathway in Leuconostoc mesenteroides ATCC 8293
Kyung Hyun Kim et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Catalytic, Computational, and Evolutionary Analysis of the D-Lactate Dehydrogenases Responsible for D-Lactic Acid Production in Lactic Acid Bacteria
Baolei Jia et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Oral administration of Lactobacillus plantarum CJLP133 and CJLP243 alleviates birch pollen-induced allergic rhinitis in mice
S. -P. Choi et al.
JOURNAL OF APPLIED MICROBIOLOGY (2018)
Antioxidant effects of live and heat-killed probiotic Lactobacillus plantarum Ln1 isolated from kimchi
Hye Ji Jang et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Lactobacillus curvatus KFP419 and Leuconostoc mesenteroides subsp mesenteroides KDK411 Isolated from Kimchi Ameliorate Hypercholesterolemia in Rats
Min Young Park et al.
JOURNAL OF MEDICINAL FOOD (2018)
Expression and characterization of glutamate decarboxylase from Lactobacillus brevis HYE1 isolated from kimchi
Hee Seon Lim et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2018)
Lactobacillus plantarum LC27 and Bifidobacterium longum LC67 mitigate alcoholic steatosis in mice by inhibiting LPS-mediated NF-κB activation through restoration of the disturbed gut microbiota
Won-Gyeong Kim et al.
FOOD & FUNCTION (2018)
Simultaneous Amelioratation of Colitis and Liver Injury in Mice by Bifidobacterium longum LC67 and Lactobacillus plantarum LC27
Se-Eun Jang et al.
SCIENTIFIC REPORTS (2018)
Probiotic Lactobacillus sakei proBio-65 Extract Ameliorates the Severity of Imiquimod Induced Psoriasis-Like Skin Inflammation in a Mouse Model
Irfan A. Rather et al.
FRONTIERS IN MICROBIOLOGY (2018)
Complete genome sequence of Leuconostoc citreum EFEL2700, a host strain for transformation of pCB vectors
Seul-Ah Kim et al.
JOURNAL OF BIOTECHNOLOGY (2018)
Lactobacillus sakei WIKIM30 Ameliorates Atopic Dermatitis-Like Skin Lesions by Inducing Regulatory T cells and Altering Gut Microbiota Structure in Mice
Min-Sung Kwon et al.
FRONTIERS IN IMMUNOLOGY (2018)
Mixture of Two Lactobacillus plantarum Strains Modulates the Gut Microbiota Structure and Regulatory T Cell Response in Diet-Induced Obese Mice
Jieun Lee et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2018)
A lactic acid bacterium isolated from kimchi ameliorates intestinal inflammation in DSS-induced colitis
Jin-Soo Park et al.
JOURNAL OF MICROBIOLOGY (2017)
Weissella cibaria WIKIM28 ameliorates atopic dermatitis-like skin lesions by inducing tolerogenic dendritic cells and regulatory T cells in BALB/c mice
Seul Ki Lim et al.
SCIENTIFIC REPORTS (2017)
Genome-scale modeling and transcriptome analysis of Leuconostoc mesenteroides unravel the redox governed metabolic states in obligate heterofermentative lactic acid bacteria
Lokanand Koduru et al.
SCIENTIFIC REPORTS (2017)
Complete genome sequence of Leuconostoc suionicum DSM 20241T provides insights into its functional and metabolic features
Byung Hee Chun et al.
STANDARDS IN GENOMIC SCIENCES (2017)
Identification of atopic dermatitis phenotypes with good responses to probiotics (Lactobacillus plantarum CJLP133) in children
J. Kim et al.
BENEFICIAL MICROBES (2017)
Pan-genomic and transcriptomic analyses of Leuconostoc mesenteroides provide insights into its genomic and metabolic features and roles in kimchi fermentation
Byung Hee Chun et al.
SCIENTIFIC REPORTS (2017)
Complete genome analysis of Lactobacillus fermentum SK152 from kimchi reveals genes associated with its antimicrobial activity
DongAhn Yoo et al.
FEMS MICROBIOLOGY LETTERS (2017)
Complete Genome Sequence of Lactobacillus curvatus Strain WiKim38 Isolated from Kimchi
Se Hee Lee et al.
GENOME ANNOUNCEMENTS (2017)
Intracellular synthesis of gold nanoparticles with antioxidant activity by probiotic Lactobacillus kimchicus DCY51T isolated from Korean kimchi
Josua Markus et al.
ENZYME AND MICROBIAL TECHNOLOGY (2016)
PCR-DGGE analysis of population dynamics of lactic acid bacteria in kimchi by addition of bacteriocins
Miran Jeong et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2016)
Lactobacillus curvatus WiKim38 isolated from kimchi induces IL-10 production in dendritic cells and alleviates DSS-induced colitis in mice
Sung-Gang Jo et al.
JOURNAL OF MICROBIOLOGY (2016)
Microbial Community Structure of Korean Cabbage Kimchi and Ingredients with Denaturing Gradient Gel Electrophoresis
Sung Wook Hong et al.
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2016)
GC-MS based metabolomics approach of Kimchi for the understanding of Lactobacillus plantarum fermentation characteristics
Seong-Eun Park et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Draft Genome Sequence of Lactobacillus sakei Strain FBL1, a Probiotic Bacterium Isolated from Mukeunji, a Long-Fermented Kimchi, in South Korea
Jae-Hwan Kim et al.
GENOME ANNOUNCEMENTS (2016)
Complete Genome Sequence of Pediococcus pentosaceus Strain wikim 20, Isolated from Korean Kimchi
Se Hee Lee et al.
GENOME ANNOUNCEMENTS (2016)
Health benefits of lactic acid bacteria isolated from kimchi, with respect to immunomodulatory effects
Hak-Jong Choi et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2015)
Source Tracking and Succession of Kimchi Lactic Acid Bacteria during Fermentation
Se Hee Lee et al.
JOURNAL OF FOOD SCIENCE (2015)
Genome sequence analysis of potential probiotic strain Leuconostoc lactis EFEL005 isolated from kimchi
Jin Seok Moon et al.
JOURNAL OF MICROBIOLOGY (2015)
Effect of Low Salt Concentrations on Microbial Changes During Kimchi Fermentation Monitored by PCR-DGGE and Their Sensory Acceptance
Lenny S. F. Ahmadsah et al.
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2015)
A Double-Blind, Placebo Controlled-Trial of a Probiotic Strain Lactobacillus sakei Probio-65 for the Prevention of Canine Atopic Dermatitis
Hyejin Kim et al.
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2015)
Anticancer and Anti-Inflammatory Activity of Probiotic Lactococcus lactis NK34
Kyoung Jun Han et al.
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2015)
Dairy Streptococcus thermophilus improves cell viability of Lactobacillus brevis NPS-QW-145 and its γ-aminobutyric acid biosynthesis ability in milk
Qinglong Wu et al.
SCIENTIFIC REPORTS (2015)
INHIBITION OF SALMONELLA BY BACTERIOCIN-PRODUCING LACTIC ACID BACTERIA DERIVED FROM US KIMCHI AND BROILER CHICKEN
Ji Yeun Kim et al.
JOURNAL OF FOOD SAFETY (2015)
Kimchi microflora: history, current status, and perspectives for industrial kimchi production
Ji Young Jung et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2014)
Antilisterial and amylase-sensitive bacteriocin producing Enterococcus faecium SH01 from Mukeunji, a Korean over-ripened kimchi
Sung-Hoo Seo et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2014)
Pichia kudriavzevii is the major yeast involved in film-formation, off-odor production, and texture-softening in over-ripened Kimchi
Song Hee Moon et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2014)
Reclassification of Leuconostoc gasicomitatum as Leuconostoc gelidum subsp gasicomitatum comb. nov., description of Leuconostoc gelidum subsp aenigmaticum subsp nova, designation of Leuconostoc gelidum subsp gelidum subsp nov and emended description of Leuconostoc gelidum
Riitta Rahkila et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2014)
Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food
Kun-Young Park et al.
JOURNAL OF MEDICINAL FOOD (2014)
Lactobacillus brevis OPK-3 isolated from kimchi inhibits adipogenesis and exerts anti-inflammation in 3T3-L1 adipocyte
Jeong-Eun Park et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Antibacterial activities of bacteriocins: application in foods and pharmaceuticals
Shih-Chun Yang et al.
FRONTIERS IN MICROBIOLOGY (2014)
Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation
Sang Hyeon Jeong et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation
Ji Young Jung et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi
Sang Hyeon Jeong et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Lactobacillus kimchiensis sp nov., isolated from a fermented food
Jandi Kim et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2013)
Atopic dermatitis-mitigating effects of new Lactobacillus strain, Lactobacillus sakei probio 65 isolated from Kimchi
J. -Y. Kim et al.
JOURNAL OF APPLIED MICROBIOLOGY (2013)
Short communication: Bacteriocin KC24 produced by Lactococcus lactis KC24 from kimchi and its antilisterial effect in UHT milk
E. J. Han et al.
JOURNAL OF DAIRY SCIENCE (2013)
Microbial Succession and Metabolite Changes during Long-Term Storage of Kimchi
Sang Hyeon Jeong et al.
JOURNAL OF FOOD SCIENCE (2013)
Kimchi, a Fermented Vegetable, Improves Serum Lipid Profiles in Healthy Young Adults: Randomized Clinical Trial
In Hwa Choi et al.
JOURNAL OF MEDICINAL FOOD (2013)
Comparison of Bacterial Community Changes in Fermenting Kimchi at Two Different Temperatures Using a Denaturing Gradient Gel Electrophoresis Analysis
Yeun Hong et al.
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2013)
Production of GABA (gamma amino butyric acid) by Lactic Acid Bacteria
Moo-Chang Kook et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2013)
Complete Genome Sequence of Pediococcus pentosaceus Strain SL4
Shruti Harnal Dantoft et al.
GENOME ANNOUNCEMENTS (2013)
Therapeutic potential of Lactobacillus plantarum CJLP133 for house-dust mite-induced dermatitis in NC/Nga mice
Tae Joon Won et al.
CELLULAR IMMUNOLOGY (2012)
Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing
Eun-Jin Park et al.
FOOD MICROBIOLOGY (2012)
Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation
Ji Young Jung et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Class IIa Bacteriocins: Diversity and New Developments
Yanhua Cui et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2012)
Leuconostoc miyukkimchii sp nov., isolated from brown algae (Undaria pinnatifida) kimchi
Seung Hyeon Lee et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2012)
Evaluation of Leuconostoc mesenteroides YML003 as a probiotic against low-pathogenic avian influenza (H9N2) virus in chickens
B. J. Seo et al.
JOURNAL OF APPLIED MICROBIOLOGY (2012)
Anti-obesity effect of kimchi fermented with Weissella koreensis OK1-6 as starter in high-fat diet-induced obese C57BL/6J mice
J. -A. Park et al.
JOURNAL OF APPLIED MICROBIOLOGY (2012)
Complete Genome Sequence of Leuconostoc gelidum Strain JB7, Isolated from Kimchi
Ji Young Jung et al.
JOURNAL OF BACTERIOLOGY (2012)
Complete Genome Sequence of Leuconostoc mesenteroides subsp mesenteroides Strain J18, Isolated from Kimchi
Ji Young Jung et al.
JOURNAL OF BACTERIOLOGY (2012)
Complete Genome Sequence of Leuconostoc carnosum Strain JB16, Isolated from Kimchi
Ji Young Jung et al.
JOURNAL OF BACTERIOLOGY (2012)
A randomized trial of Lactobacillus plantarum CJLP133 for the treatment of atopic dermatitis
Youngshin Han et al.
PEDIATRIC ALLERGY AND IMMUNOLOGY (2012)
Metagenomic Analysis of the Viral Communities in Fermented Foods
Eun-Jin Park et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2011)
Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food
Ji Young Jung et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2011)
Production of high γ-aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated from mukeunjee kimchi
Seung Yong Cho 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)
Lactobacillus koreensis sp. nov., isolated from the traditional Korean food kimchi
Thi Phuong Nam Bui et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2011)
Genome Sequence of Leuconostoc fallax KCTC 3537
Seong-Hyeuk Nam et al.
JOURNAL OF BACTERIOLOGY (2011)
Genome Sequence of Leuconostoc gelidum KCTC 3527, Isolated from Kimchi
Dae-Soo Kim et al.
JOURNAL OF BACTERIOLOGY (2011)
Genome Sequence of Leuconostoc inhae KCTC 3774, Isolated from Kimchi
Dae-Soo Kim et al.
JOURNAL OF BACTERIOLOGY (2011)
Genome Sequence of Weissella cibaria KACC 11862
Dae-Soo Kim et al.
JOURNAL OF BACTERIOLOGY (2011)
Complete Genome Sequence of the Probiotic Lactobacillus plantarum ST-III
Yinyu Wang et al.
JOURNAL OF BACTERIOLOGY (2011)
Genome Sequence of Lactobacillus farciminis KCTC 3681
Seong-Hyeuk Nam et al.
JOURNAL OF BACTERIOLOGY (2011)
Complete Genome Sequence of Weissella koreensis KACC 15510, Isolated from Kimchi
Se Hee Lee et al.
JOURNAL OF BACTERIOLOGY (2011)
Complete Genome Sequence of Leuconostoc kimchii Strain C2, Isolated from Kimchi
Seung Hyeon Lee et al.
JOURNAL OF BACTERIOLOGY (2011)
Identification of the lactic acid bacteria in Kimchi according to initial and over-ripened fermentation using PCR and 16S rRNA gene sequence analysis
Jung-Min Park et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2010)
Purification of a new antifungal compound produced by Lactobacillus plantarum AF1 isolated from kimchi
E. J. Yang et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Genome Sequence of Leuconostoc argentinum KCTC 3773
Seong-Hyeuk Nam et al.
JOURNAL OF BACTERIOLOGY (2010)
Complete Genome Sequence Analysis of Leuconostoc kimchii IMSNU 11154
Hyun-Myung Oh et al.
JOURNAL OF BACTERIOLOGY (2010)
Metatranscriptome analysis of lactic acid bacteria during kimchi fermentation with genome-probing microarrays
Young-Do Nam et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Production of L-lactate in Leuconostoc citreum via heterologous expression of L-lactate dehydrogenase gene
Qing Jin et al.
JOURNAL OF BIOTECHNOLOGY (2009)
Characterization of four plasmids harboured in a Lactobacillus brevis strain encoding a novel bacteriocin, brevicin 925A, and construction of a shuttle vector for lactic acid bacteria and Escherichia coli
Takaomi Wada et al.
MICROBIOLOGY-SGM (2009)
Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis
Ho-Won Chang et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Isolation and partial characterization of a bacteriocin produced by Pediococcus pentosaceus K23-2 isolated from Kimchi
M. S. Shin et al.
JOURNAL OF APPLIED MICROBIOLOGY (2008)
Complete genome sequence of Leuconostoc citreum KM20
Jihyun F. Kim et al.
JOURNAL OF BACTERIOLOGY (2008)
New functional probiotic Lactobacillus sakei probio 65 alleviates atopic symptoms in the mouse
Chun Wook Park et al.
JOURNAL OF MEDICINAL FOOD (2008)
Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis
M Kim et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)
Analysis of kimchi microflora using denaturing gradient gel electrophoresis
JS Lee et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)
Leuconostoc inhae sp nov., a lactic acid bacterium isolated from kimchi
B Kim et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2003)
Folate content of foods commonly consumed in Korea measured after trienzyme extraction
M Yon et al.
NUTRITION RESEARCH (2003)
Influence of growth conditions on the production of a nisin-like bacteriocin by Lactococcus lactis subsp lactis A164 isolated from kimchi
CI Cheigh et al.
JOURNAL OF BIOTECHNOLOGY (2002)
Polymorphic internal transcribed spacer region 1 DNA sequences identify medically important yeasts
YC Chen et al.
JOURNAL OF CLINICAL MICROBIOLOGY (2001)
Production of a nisin-like bacteriocin by Lactococcus lactis subsp lactis A164 isolated from Kimchi
HJ Choi et al.
JOURNAL OF APPLIED MICROBIOLOGY (2000)
Lactobacillus kimchii sp nov., a new species from kimchi
JH Yoon et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2000)
Leuconostoc kimchii sp nov., a new species from kimchi
J Kim et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2000)