Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Wang June Kim"'
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
In this study, antagonistic activities and probiotic potential of lactic acid bacteria (LAB) derived from a plant-based fermented food, kimchi, were demonstrated. The cell free supernatants (CFS) from Lactobacillus curvatus KCCM 43119, Leuconostoc me
Externí odkaz:
https://doaj.org/article/74581e4039ed4011b8e702b3fd60f295
Publikováno v:
International Journal of Food Science & Technology. 58:2580-2589
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d40fe6a4724f4a9fe07f9c9f83c40c5
https://doi.org/10.1111/ijfs.16407
https://doi.org/10.1111/ijfs.16407
Publikováno v:
Journal of the Institute of Brewing. 126:176-183
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5b0a9d75720d2d9709a5564e453fd13
https://doi.org/10.1002/jib.601
https://doi.org/10.1002/jib.601
Publikováno v:
Food Control. 98:274-280
Biofilm is a community of microorganisms that adhere to abiotic or biotic surfaces, and is problematic in a wide range of food industries, as well as to human health. Although bacteriocin from lactic acid bacteria is well known as a natural antimicro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6dec5408e6f3f744d77667bc95a50e8
https://doi.org/10.1016/j.foodcont.2018.11.004
https://doi.org/10.1016/j.foodcont.2018.11.004
Publikováno v:
Food Control. 80:59-66
A bacteriocin-producing lactic acid bacterium was isolated from malts. The isolate was identified as Pediococcus acidilactici by morphological, API 50 CHL kit and 16S rRNA analysis, and designated as strain HW01. The antimicrobial activity was mainta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa68790f8e5f92d9a169801aee549de9
https://doi.org/10.1016/j.foodcont.2017.04.022
https://doi.org/10.1016/j.foodcont.2017.04.022
Publikováno v:
Food Control. 120:107560
In a previous study, indigenous bacteriocin-producing Pediococcus acidilactici HW01 was isolated from malt. The bacterium was chosen as it is properly adapted to the malting conditions, and it showed a strong antagonistic effect against beer-spoilage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0414e9bcf6ffcda4c2fe163f68ea2419
https://doi.org/10.1016/j.foodcont.2020.107560
https://doi.org/10.1016/j.foodcont.2020.107560
Publikováno v:
Food Science and Biotechnology. 25:1123-1128
The effects of two crude bacteriocins (DF01 and K10) on lactic acid bacteria (LAB) communities and pH during kimchi fermentation were analyzed by polymerase chain reactiondenaturing gradient gel electrophoresis (PCR-DGGE). Crude LAB bacteriocins, pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8829261248d267f104b48e7f38e03728
https://doi.org/10.1007/s10068-016-0180-x
https://doi.org/10.1007/s10068-016-0180-x
Publikováno v:
Journal of the Institute of Brewing. 122:422-429
Beer is generally considered to be a beverage that has high microbiological stability. However, some undesirable lactic acid bacteria (LAB) can grow in beer and consequently spoil this beverage. In this study, bacteriocin-producing Pediococcus acidil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48b92a645ce5a0e88f26ab4adf6af018
https://doi.org/10.1002/jib.339
https://doi.org/10.1002/jib.339
Publikováno v:
Journal of the Institute of Brewing. 122:500-507
In this study, the effect of the addition of various amounts of adjuncts (rice, wheat, corn and potato at 10 and 20%) on the fermentation period of beer produced from Korean six-row barley was examined. Korean six-row barley is not suitable for brewi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76035f00f21ff6a0bd241500c4be61fb
https://doi.org/10.1002/jib.350
https://doi.org/10.1002/jib.350