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Journal of the Science of Food and Agriculture|November 27, 2014
Characterization of starter kimchi fermented with Leuconostoc kimchii GJ2 and its cholesterol-lowering effects in rats fed a high-fat and high-cholesterol dietSe Yeon Jo, Eun A Choi, Jae Joon Lee, et al.Food Microbiology|November 2, 2023
Pediococcus inopinatus with a well-developed CRISPR-Cas system dominates in long-term fermented kimchi, MukeunjiSo Yeong Mun, Wooje Lee, Soo-Young Lee, et al.Journal of the Science of Food and Agriculture|June 11, 2013
Identification of lactic acid bacteria in salted Chinese cabbage by SDS-PAGE and PCR-DGGEYeun Hong, Hee-Seok Yang, Jingmei Li, et al.International Journal of Food Microbiology|March 28, 2009
Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresisTae-Woon Kim, Jun-Hwa Lee, Sung-Eon Kim, et al.Plasmid|September 1, 2004
Characterization of pC7 from Lactobacillus paraplantarum C7 derived from Kimchi and development of lactic acid bacteria--Escherichia coli shuttle vectorWoo Jung Park, Kwan Hoon Lee, Jung Min Lee, et al.Biotechnology Letters|June 2, 2005
Cloning and characterization of the bifunctional alcohol/acetaldehyde dehydrogenase gene (adhE) in Leuconostoc mesenteroides isolated from kimchiOk Kyung Koo, Do-Won Jeong, Jung Min Lee, et al.FEMS Microbiology Letters|August 2, 2003
New integration vector using a cellulase gene as a screening marker for LactobacillusSoo Jin Jang, Min Seok Ham, Jung Min Lee, et al.Journal of Microbiology and Biotechnology|December 7, 2007
Characterization of paraplantaricin C7, a novel bacteriocin produced by Lactobacillus paraplantarum C7 isolated from kimchiKwang-Hee Lee, Jae-Yong Park, Seon-Ju Jeong, et al.Biotechnology Letters|August 9, 2005
Cloning and characterization of the gene encoding phosphoketolase in Leuconostoc mesenteroides isolated from kimchiJung Min Lee, Do-Won Jeong, Ok Kyung Koo, et al.Pageof 3