Identification of lactic acid bacteria in salted Chinese cabbage by SDS-PAGE and PCR-DGGE
Author:
Affiliation:
1. Department of Food Science and Biotechnology, and Institute of Life Sciences and Resources; Kyung Hee University; Yongin 446-701 Korea
2. Department of Food and Nutrition; Chosun University; Gwangju 501-759 Korea
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6257/fullpdf
Reference24 articles.
1. Study in kimchi making, the concentration of salt solution and the soaking time of Chinese cabbage to prepare kimchi;Rhee;Korean J Food Nutr,1972
2. Isolation and identification of Weissella kimchii from green onion by cell protein pattern analysis;Kim;J Microbiol Biotechnol,2004
3. 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;Jung;Food Sci Biotechnol,2012
4. A genomic study of Leuconostoc mesenteroides and the molecular ecology of sauerkraut fermentations;Breidt;J Food Sci,2004
5. DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations;Plengvidhya;Appl Environ Microbiol,2007
Cited by 35 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Real‐time PCR‐based quantitative microbiome profiling elucidates the microbial dynamic succession in backslopping fermentation of Taiwanese pickled cabbage;Journal of the Science of Food and Agriculture;2024-06-25
2. Lactic acid bacteria as an eco-friendly approach in plant production: Current state and prospects;Folia Microbiologica;2024-02-23
3. Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health;Food Science and Human Wellness;2023-09
4. Microbial Diversity and Quality-Related Physicochemical Properties of Spicy Cabbage in Northeastern China and Their Correlation Analysis;Foods;2022-05-23
5. Evaluation of the Relationship among Biogenic Amines, Nitrite and Microbial Diversity in Fermented Mustard;Molecules;2021-10-13
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3