Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Seul Ah Kim"'
Autor:
Soo-Yeon Hwang, Kyung-Hwa Jeon, Hwa-Jong Lee, Inhye Moon, Sehyun Jung, Seul-Ah Kim, Hyunji Jo, Seojeong Park, Misun Ahn, Soo-Yeon Kwak, Younghwa Na, Youngjoo Kwon
Publikováno v:
eLife, Vol 13 (2024)
HER2 overexpression significantly contributes to the aggressive nature and recurrent patterns observed in various solid tumors, notably gastric cancers. Trastuzumab, HER2-targeting monoclonal antibody drug, has shown considerable clinical success; ho
Externí odkaz:
https://doaj.org/article/299cfce3e3f844a5afe06b7ebbe171b3
Publikováno v:
Journal of Functional Foods, Vol 109, Iss , Pp 105787- (2023)
This study aimed to produce rice germ yogurt by fermenting rice germ with Lactiplantibacillus plantarum JSA 22 and investigate its health-beneficial effects. JSA 22 was a suitable starter with its rapid growth rate and ability to synthesize lysine an
Externí odkaz:
https://doaj.org/article/15b4a6d03ab741a5bdf19051f91a281a
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Enterococcus faecium is a prevalent species found in fermented soybean products, known for its contributions to flavor development and inhibition of pathogenic microorganisms during fermentation. This study aims to provide comprehensive phenotypic an
Externí odkaz:
https://doaj.org/article/a8f09e358b6b44028363eb417356542a
Autor:
Da Hye Kim, Seul-Ah Kim, Yu Mi Jo, Hee Seo, Ga Yun Kim, Seong Won Cheon, Su Hwi Yang, Che Ok Jeon, Nam Soo Han
Publikováno v:
BMC Microbiology, Vol 22, Iss 1, Pp 1-17 (2022)
Abstract Background Probiotic starters can improve the flavor profile, texture, and health-promoting properties of fermented foods. Tetragenococcus halophilus is a halophilic lactic acid bacterium that is a candidate starter for high-salt fermented f
Externí odkaz:
https://doaj.org/article/c4988d8ca8fc4e06b0c7580c60e73d6d
Publikováno v:
Antioxidants, Vol 12, Iss 10, p 1850 (2023)
This study investigates the synergistic impact of fermenting kale juice with Limosilactobacillus strains on its antioxidant and anti-inflammatory properties. Kale’s rich nutrient profile, especially its flavonoids, offers potential health benefits.
Externí odkaz:
https://doaj.org/article/73bd64b7fb544432b7e01bcedf3e3c60
Autor:
Young Joo Oh, Seul-Ah Kim, Soo Hwi Yang, Da Hye Kim, Ya-Yun Cheng, Jung Il Kang, Sang Yun Lee, Nam Soo Han
Publikováno v:
PLoS ONE, Vol 17, Iss 10, p e0273986 (2022)
Lactiplantibacillus plantarum PMO 08 has been used as a probiotic starter culture for plant-based fermented beverages, with various health-promoting effects such as cholesterol-lowering and anti-inflammatory activities. This study aimed to analyze th
Externí odkaz:
https://doaj.org/article/a8401902f3464175b94abbc393e25be9
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
The goal of this study was to develop a starter strain of Limosilactobacillus fermentum which is beneficial for human health and suitable for rice fermentation. To achieve the goal, the characteristics of 25 strains of L. fermentum were compared in t
Externí odkaz:
https://doaj.org/article/e76ebd5e1a73455789ad40d0d987ec30
Publikováno v:
Journal of Functional Foods, Vol 57, Iss , Pp 408-416 (2019)
Laminaran, porphyran, and ulvan are major seaweed polysaccharides in brown, red, and green algae, respectively. We compared their prebiotic effects using individual microbial fermentability test and in vitro fecal fermentation. The fermentability tes
Externí odkaz:
https://doaj.org/article/52a36bd4e4c74f0aa04f7a9b010d9fb0
Publikováno v:
Foods, Vol 10, Iss 6, p 1435 (2021)
The use of probiotic starters can improve the sensory and health-promoting properties of fermented foods. This study aimed to evaluate the suitability of probiotic lactic acid bacteria (LAB) as a starter for kimchi fermentation. Seventeen probiotic t
Externí odkaz:
https://doaj.org/article/da324d030a7746b0b145d4959f53704d
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
The industrial application of microorganisms as starters or probiotics requires their preservation to assure viability and metabolic activity. Freezing is routinely used for this purpose, but the cold damage caused by ice crystal formation may result
Externí odkaz:
https://doaj.org/article/cbb440f101904a8fb89e989a6bc952a8