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Journal of Microbiology (Seoul, Korea)|May 11, 2019
Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-lifeMi-Ju Kim, Hae-Won Lee, Mo-Eun Lee, et al.Microbiology Resource Announcements|December 8, 2023
Whole genome sequences of Lactococcus lactis KCKM 0851 isolated from green onion kimchiHye In Ko, So-Rim Kim, Chae-Rim Jeong, et al.Journal of Microbiology and Biotechnology|February 13, 2015
Starter cultures for kimchi fermentationMo-Eun Lee, Ja-Young Jang, Jong-Hee Lee, et al.Food Research International (Ottawa, Ont.)|October 11, 2025
Modulating kimchi taste and fermentation with Latilactobacillus sakei, Leuconostoc mesenteroides, and Weissella koreensis startersSo Yeong Moon, Chang Hee Jeong, In Min Hwang, et al.Journal of Microbiology (Seoul, Korea)|June 29, 2016
Lactobacillus curvatus WiKim38 isolated from kimchi induces IL-10 production in dendritic cells and alleviates DSS-induced colitis in miceSung-Gang Jo, Eui-Jeong Noh, Jun-Young Lee, et al.ACS Omega|April 5, 2021
Production, Characterization, and Antioxidant Activities of an Exopolysaccharide Extracted from Spent Media Wastewater after Leuconostoc mesenteroides WiKim32 FermentationIn Seong Choi, Seung Hee Ko, Mo Eun Lee, et al.Pageof 1