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발효온도에 따른 김치의 산도 변화와Vancomycin 내성 젖산균의 분포

Changes in Acidity and Distributions of theVancomycin-Resistant Lactic Acid Bacteria in the KimchiFermented at Different Temperatures.

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참고문헌 (29)

  1. "Growth rates and fermentation patterns of lactic acid bacteria associated with the sauerkraut fermentation" (1971)
  2. "Bergey's Manual of Systematic Bacteriology", the genus leuco 2(stoc), pp.1071~1075 (1986), Williams and Wilkins Co
  3. "Microbial changes of the lactic acid bacteria during Kimchi fermentation and identification of the isolates", pp.102~109 (1992)
  4. "Taxonomy of the Leuconostocs", 78:, pp.2514~2522 (1995)
  5. "a new species from kimchi", 50(stoc kimchi)
  6. "Metabolism of Leuconostoc bacteria", pp.2704~2717 (1994)
  7. "Citrate utilization and diacetyl production by various strains of Leuconostoc mesenteroides ssp", 79(vic)
  8. "Use in dairy products", the dairy leuco(stoc), pp.2725~2737 (1994)
  9. "Selective enumeration of Leuconostoc on vancomycin agar media", pp.459~2145 (1994)
  10. "A PCR assay for rapid detection of vancomycin-resistant enterococci", 42(stic microbiol), pp.273~277 (2002)
  11. "Detection and activity of a bacteriocin produced by Leuconostoc mesenteroides", pp.3450~3455 (1991)
  12. "Characterization of Leuconostoc gasicomitatum sp associated with spoiled raw tomato-marinated broiler meat strips packaged under modified-atmosphere conditions", 66(v), pp.3764~3772 (2000)
  13. "Studies on the genetic diversity using RAPD in Leuconostoc sp isolated from Kimchi", 29:, pp.1063~1066 (1997)
  14. "Rapid identification of 11 human intestinal Lactobacillus species by multiplex PCR assays using group- and species-specific primers derived from the 16s-23s rRNA intergenic spacer region and its flanking 23s rRNA", 187:, pp.167~173 (2000)
  15. "Rapid identification of bacteria on the basis of polymerase chain reaction-amplified ribosomal DNA spacer polymorphisms", pp.945~952 (1993)
  16. "Effects of Kimchi consumption on iron status in adult male volunteers", 30, pp.1188~1194 (1997)
  17. "Development and use of a selective medium for isolation of Leuconostoc spp", pp.607~609 (1993)
  18. "Microbial community dynamics during the degradation of waste cabbage on the soil-bed", pp.1~6 (1991)
  19. "A new selective medium for the isolation and the detection of Leuconostoc in foodstuffs", 28, pp.279~284 (1996)
  20. "Identification of lactic acid bacteria by ribotyping", 4:, pp.219~233 (1996)
  21. "Control of kimchi fermentation by regulating microbial succession" (1998), Korea Food Research Institute Research
  22. "Effect of temperature and salt concentration on Kimchi fermentation", pp.4~12 (1984)
  23. "Effects of psychrotrophic lactic acid bacteria isolated from Kimchi", 27, pp.495~505 (1995)
  24. "Genetic identification of the kimchi strain using PCR-based PepN and 16S rRNA gene sequence", 32:, pp.1331~1335 (2000)
  25. "Random amplified polymorphic DNA analysis for differentiation of Leuconostoc mesenteroides subspecies isolated from Tenerife cheese", 4:, pp.82~85 (2002)
  26. "Analysis of microbial diversity in low-temperature fermented Kimchi Proceeding 2003 International Meeting of the Microbiological Society of Korea", pp.22~25 (2003)
  27. "Differentiation of dextran-producing Leuconostoc strains by a modified randomly amplified polymorphic DNA protocol", 8:, pp.3096~3098 (1998)
  28. "Multiplex PCR-based detection and identification of Leuconostoc species", 193, pp.243~247 (2000)
  29. "Antimicrobial susceptibility of vancomycin-resistant Leuconostoc", pp.543~549 (1990)

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