Showing results (11-20 of 21) with videos related to
Sort By:
Pageof 3
Microbiology Resource Announcements|December 1, 2023
Draft genome sequence of Lactiplantibacillus plantarum KCKM 0106, isolated from mustard leaf kimchiHye In Ko, So-Rim Kim, Chae-Rim Jeong, et al.Antioxidants (Basel, Switzerland)|November 27, 2021
UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant PotentialMoeun Lee, Jung Hee Song, Eun Ji Choi, et al.Journal of Microbiology and Biotechnology|July 29, 2025
Optimizing Divalent Cation Supplementation to Enhance the Production of the Kimchi Starter Strain Latilactobacillus curvatus WiKim0094Seulbi Kim, Chang Hee Jeong, Jong-Cheol Kim, et al.Food Research International (Ottawa, Ont.)|April 29, 2023
Transcriptome responses of lactic acid bacteria isolated from kimchi under hydrogen peroxide exposureMoeun Lee, Daun Kim, Eun Ji Choi, et al.Food & Function|January 11, 2023
Anti-obesity effect of vegetable juice fermented with lactic acid bacteria isolated from kimchi in C57BL/6J mice and human mesenchymal stem cellsMoeun Lee, Ye-Rang Yun, Eun Ji Choi, et al.Journal of Microbiology and Biotechnology|December 1, 2022
Lactic Acid Bacteria Strains Used as Starters for Kimchi Fermentation Protect the Disruption of Tight Junctions in the Caco-2 Cell Monolayer ModelJin Yong Kang, Moeun Lee, Jung Hee Song, et al.International Journal of Food Microbiology|September 13, 2025
Mild acidic stress enhances freeze-drying survival in Leuconostoc mesenteroides WiKim0121 by activating carbohydrate transport and metabolismJong-Cheol Kim, Seulbi Kim, Yeong Yeol Kim, et al.Journal of Medicinal Food|April 19, 2022
Fermented Curcuma longa L. Prevents Alcoholic Fatty Liver Disease in Mice by Regulating CYP2E1, SREBP-1c, and PPAR-αMoeun Lee, Seung-Hee Nam, Ho-Geun Yoon, et al.Journal of Microbiology and Biotechnology|January 19, 2023
Molecular Mechanism of L-Pyroglutamic Acid Interaction with the Human Sour ReceptorSanung Eom, Shinhui Lee, Jiwon Lee, et al.Journal of Food Science|August 22, 2024
Intracellular pyruvate as one of the major bioactive substances of lactic acid bacteria isolated from kimchiJin Yong Kang, Moeun Lee, Jung Hee Song, et al.Pageof 3