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Page 1
Yogurt and other fermented foods as sources of health-promoting bacteria.
Kok CR, Hutkins R. Kok CR, et al. Nutr Rev. 2018 Dec 1;76(Suppl 1):4-15. doi: 10.1093/nutrit/nuy056. Nutr Rev. 2018. PMID: 30452699 Review.
Among these are the yogurt starter culture organisms Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus as well as Bifidobacterium and Lactobacillus strains that are added for their probiotic properties. In contrast, for other fermented …
Among these are the yogurt starter culture organisms Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus as wel …
Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches.
Lee SH, Whon TW, Roh SW, Jeon CO. Lee SH, et al. Appl Microbiol Biotechnol. 2020 Sep;104(18):7731-7744. doi: 10.1007/s00253-020-10804-8. Epub 2020 Aug 4. Appl Microbiol Biotechnol. 2020. PMID: 32749526 Review.
Kimchi is a traditional Korean fermented food prepared via spontaneous fermentation by various microorganisms originating from vegetables such as kimchi cabbage, radishes, and garlic. ...KEY POINTS: Spontaneous fermentation by raw material mic …
Kimchi is a traditional Korean fermented food prepared via spontaneous fermentation by various microorganisms originati …
Genomic and metabolic features of Lactobacillus sakei as revealed by its pan-genome and the metatranscriptome of kimchi fermentation.
Kim KH, Chun BH, Baek JH, Roh SW, Lee SH, Jeon CO. Kim KH, et al. Food Microbiol. 2020 Apr;86:103341. doi: 10.1016/j.fm.2019.103341. Epub 2019 Sep 23. Food Microbiol. 2020. PMID: 31703875
The genomic and metabolic features of Lactobacillus sakei were investigated using its pan-genome and by analyzing the metatranscriptome of kimchi fermentation. ...Homolactic fermentation pathway was highly expressed and generally constant during kim …
The genomic and metabolic features of Lactobacillus sakei were investigated using its pan-genome and by analyzing the metatranscripto …
Enhancement of the Anti-Inflammatory Effect of Mustard Kimchi on RAW 264.7 Macrophages by the Lactobacillus plantarum Fermentation-Mediated Generation of Phenolic Compound Derivatives.
Le B, Anh PTN, Yang SH. Le B, et al. Foods. 2020 Feb 12;9(2):181. doi: 10.3390/foods9020181. Foods. 2020. PMID: 32059406 Free PMC article.
In this study, changes in the mustard leaf kimchi phenolics profile after fermentation with or without Lactobacillus plantarum were determined using liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). ...We identified 12 phenolic acids in mu …
In this study, changes in the mustard leaf kimchi phenolics profile after fermentation with or without Lactobacillus pl …
Organic acid type in kimchi is a key factor for determining kimchi starters for kimchi fermentation control.
Kang JY, Lee M, Song JH, Choi EJ, Mun SY, Kim D, Lim SK, Kim N, Park BY, Chang JY. Kang JY, et al. Heliyon. 2024 Aug 26;10(18):e36860. doi: 10.1016/j.heliyon.2024.e36860. eCollection 2024 Sep 30. Heliyon. 2024. PMID: 39315224 Free PMC article.
The findings showed that organic acids, particularly acetic and lactic acids that accumulated with the progress in fermentation, were the major players determining the microbial composition of kimchi and the growth of the KSs. Leuconostoc mesenteroides grew well in …
The findings showed that organic acids, particularly acetic and lactic acids that accumulated with the progress in fermentation, were …
Lactobacillus allii sp. nov. isolated from scallion kimchi.
Jung MY, Lee SH, Lee M, Song JH, Chang JY. Jung MY, et al. Int J Syst Evol Microbiol. 2017 Dec;67(12):4936-4942. doi: 10.1099/ijsem.0.002327. Epub 2017 Oct 18. Int J Syst Evol Microbiol. 2017. PMID: 29043955 Free PMC article.
A novel strain of lactic acid bacteria, WiKim39(T), was isolated from a scallion kimchi sample consisting of fermented chili peppers and vegetables. The isolate was a Gram-positive, rod-shaped, non-motile, catalase-negative and facultatively anaerobic lactic acid ba …
A novel strain of lactic acid bacteria, WiKim39(T), was isolated from a scallion kimchi sample consisting of fermented chili p …
Exploring the influence of garlic on microbial diversity and metabolite dynamics during kimchi fermentation.
Jang HY, Kim MJ, Jeong JY, Hwang IM, Lee JH. Jang HY, et al. Heliyon. 2024 Jan 19;10(2):e24919. doi: 10.1016/j.heliyon.2024.e24919. eCollection 2024 Jan 30. Heliyon. 2024. PMID: 38312694 Free PMC article.
This indicated that garlic is a rich resource and contributes to the diversity of LAB during kimchi fermentation. Compared with the kimchi samples with a lower garlic content, those with a high garlic content ( 2 %) exhibited increased abundance of Lactoba …
This indicated that garlic is a rich resource and contributes to the diversity of LAB during kimchi fermentation. Compared wit …
Distribution and characterization of prophages in Lactobacillus plantarum derived from kimchi.
Park DW, Kim SH, Park JH. Park DW, et al. Food Microbiol. 2022 Apr;102:103913. doi: 10.1016/j.fm.2021.103913. Epub 2021 Sep 22. Food Microbiol. 2022. PMID: 34809939
Prophage distribution and phage characteristics based on the genome of Lactobacillus plantarum derived from kimchi were investigated. Prophage genomes retrieved from a database were analyzed in silico with prophage inducibility. ...Therefore, the prophage of L. plan …
Prophage distribution and phage characteristics based on the genome of Lactobacillus plantarum derived from kimchi were invest …
Does kimchi deserve the status of a probiotic food?
Cha J, Kim YB, Park SE, Lee SH, Roh SW, Son HS, Whon TW. Cha J, et al. Crit Rev Food Sci Nutr. 2024;64(19):6512-6525. doi: 10.1080/10408398.2023.2170319. Epub 2023 Jan 30. Crit Rev Food Sci Nutr. 2024. PMID: 36718547 Free article. Review.
Kimchi is a traditional fermented vegetable side dish in Korea and has become a global health food. ...Numerous LAB, including the genera Leuconostoc, Weissella, and Lactobacillus, participate in kimchi fermentation, reaching approximately 9-10 …
Kimchi is a traditional fermented vegetable side dish in Korea and has become a global health food. ...Numerous LAB, including …
Functional properties of Lactobacillus strains isolated from kimchi.
Lee H, Yoon H, Ji Y, Kim H, Park H, Lee J, Shin H, Holzapfel W. Lee H, et al. Int J Food Microbiol. 2011 Jan 31;145(1):155-61. doi: 10.1016/j.ijfoodmicro.2010.12.003. Epub 2010 Dec 13. Int J Food Microbiol. 2011. PMID: 21215484
Twelve mild acid producing facultatively heterofermentative Lactobacillus strains were selected for their potential as starter cultures for fermentation of kimchi, and evaluated for their functional properties. ...The results suggest the probiotic potential o …
Twelve mild acid producing facultatively heterofermentative Lactobacillus strains were selected for their potential as starter cultur …
220 results