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Mg<sup>2</sup>+ ligands (Glu-384, Glu-429) of β-galactosidase from Lactococcus lactis ssp. lactis 7962.
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- Biotechnology Letters, 2002, v. 24, n. 9, p. 691, doi. 10.1023/A:1015277932318
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- Article
Effects of Cabbage-Apple Juice Fermented by Lactobacillus plantarum EM on Lipid Profile Improvement and Obesity Amelioration in Rats.
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- Nutrients, 2020, v. 12, n. 4, p. 1135, doi. 10.3390/nu12041135
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- Article
In vitro study of potentially probiotic lactic acid bacteria strains isolated from kimchi.
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- Annals of Microbiology, 2013, v. 63, n. 4, p. 1387, doi. 10.1007/s13213-013-0599-8
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- Article
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.
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- Foods, 2021, v. 10, n. 8, p. 1899, doi. 10.3390/foods10081899
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- Article
Rice Bran Fermented with Kimchi-Derived Lactic Acid Bacteria Prevents Metabolic Complications in Mice on a High-Fat and -Cholesterol Diet.
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- Foods, 2021, v. 10, n. 7, p. 1501, doi. 10.3390/foods10071501
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- Article
Rice Bran Fermentation Using Lactiplantibacillus plantarum EM as a Starter and the Potential of the Fermented Rice Bran as a Functional Food.
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- Foods, 2021, v. 10, n. 5, p. 978, doi. 10.3390/foods10050978
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- Article
Characterization of High-Ornithine-Producing Weissella koreensis DB1 Isolated from Kimchi and Its Application in Rice Bran Fermentation as a Starter Culture.
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- Foods, 2020, v. 9, n. 11, p. 1545, doi. 10.3390/foods9111545
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- Article
Complete Genome Sequence of Lactobacillus plantarum EM, A Putative Probiotic Strain with the Cholesterol-Lowering Effect and Antimicrobial Activity.
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- Current Microbiology, 2020, v. 77, n. 8, p. 1871, doi. 10.1007/s00284-020-02000-8
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- Article
Cloning and expression of a limonene degradation pathway from Bacillus stearothermophilus in...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 551, doi. 10.1111/j.1365-2621.1995.tb09824.x
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- Article
A novel NADH fluorescence‐based method for identifying and monitoring lactic acid bacteria growths in kimchi.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 6, p. 2946, doi. 10.1111/ijfs.14935
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- Article
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.
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- Food Science & Biotechnology, 2012, v. 21, n. 5, p. 1457, doi. 10.1007/s10068-012-0192-0
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- Article
Identification of a replicon from pCC3, a cryptic plasmid from Leuconostoc citreum C4 derived from kimchi, and development of a new host–vector system.
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- Biotechnology Letters, 2009, v. 31, n. 5, p. 685, doi. 10.1007/s10529-009-9912-9
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- Article
Analysis of pYC2, a cryptic plasmid in Lactobacillus sakei BM5 isolated from kimchi.
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- Biotechnology Letters, 2009, v. 31, n. 1, p. 123, doi. 10.1007/s10529-008-9842-y
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- Article
Cloning and Characterization of the Gene Encoding Phosphoketolase in Leuconostoc mesenteroides Isolated from Kimchi.
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- 2005
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- Correction notice
Cloning and characterization of the gene encoding phosphoketolase in Leuconostoc mesenteroides isolated from kimchi.
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- Biotechnology Letters, 2005, v. 27, n. 12, p. 853, doi. 10.1007/s10529-005-6718-2
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- Article
Cloning and characterization of the bifunctional alcohol/acetaldehyde dehydrogenase gene (adhE) inLeuconostoc mesenteroidesisolated from kimchi.
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- Biotechnology Letters, 2005, v. 27, n. 7, p. 505, doi. 10.1007/s10529-005-2541-z
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- Article
Characterization of Weissella koreensis SK Isolated from Kimchi Fermented at Low Temperature (around 0 °C) Based on Complete Genome Sequence and Corresponding Phenotype.
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- Microorganisms, 2020, v. 8, n. 8, p. 1147, doi. 10.3390/microorganisms8081147
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- Article
Characterization of juice fermented with Lactobacillus plantarum EM and its cholesterol‐lowering effects on rats fed a high‐fat and high‐cholesterol diet.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3622, doi. 10.1002/fsn3.1217
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- Article
Characterization of starter kimchi fermented with Leuconostoc kimchii GJ2 and its cholesterol-lowering effects in rats fed a high-fat and high-cholesterol diet.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 13, p. 2750, doi. 10.1002/jsfa.7018
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- Article
Identification of lactic acid bacteria in salted Chinese cabbage by SDS-PAGE and PCR-DGGE.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 2, p. 296, doi. 10.1002/jsfa.6257
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- Article