Diversity and community analysis of fermenting bacteria isolated from eight major Korean fermented foods using arbitrary-primed PCR and 16S rRNA gene sequencing

Author:

Lee Se-Hui,Ahn Min-Ju,Hong Ji-Sang,Lee Ju-Hoon

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,General Biochemistry, Genetics and Molecular Biology

Reference50 articles.

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2. An DH, Lee JH (2011) Isolation of bacteria from jeotgal using high-salt-content media and their growths in high-salt condition. Korean J Microbiol Biotechnol 39:294–300

3. Chae O, Shin K, Chung H, Choe T (1998) Immunostimulation effects of mice fed with cell lysate of Lactobacillus plantarum isolated from kimchi. Korean J Biotechnol Bioeng 13:424–430

4. Cheigh H (1997) Production, characteristics and health functions of kimchi. In: International symposium on vegetable quality of fresh and fermented vegetable, vol 483. ISHS Acta Horticulturae, pp 405–420

5. Cheigh HS, Park KY, Lee CY (1994) Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). Crit Rev Food Sci Nutr 34:175–203

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