korean fermented food
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Lentibacillus cibarius sp. nov., isolated from kimchi, a Korean fermented food

2020 ◽  
Vol 58 (5) ◽  
pp. 387-394 ◽  
Author(s):  
Young Joon Oh ◽  
Joon Yong Kim ◽  
Hee Eun Jo ◽  
Hyo Kyeong Park ◽  
Seul Ki Lim ◽  
...  
Keyword(s):  
Fermented Food ◽  
Korean Fermented Food

scholarly journals The effects of three novel probiotics isolated from the Korean fermented food Kimchi on the stress-induced defecation of rats

2020 ◽  
Vol 4 (1) ◽  
pp. 31-36 ◽  
Author(s):  
Min Ji Kim ◽  
Yang Won Min ◽  
Chansu Lee ◽  
Yeon Sil Jang ◽  
Cheol Hyun Kim ◽  
...  
Keyword(s):  
Fermented Food ◽  
Korean Fermented Food

Comparative Genomic Analysis of Lactobacillus plantarum GB-LP1 Isolated from Traditional Korean Fermented Food

2017 ◽  
Vol 27 (8) ◽  
pp. 1419-1427 ◽  
Author(s):  
Jihyun Yu ◽  
Sojin Ahn ◽  
Kwondo Kim ◽  
Kelsey Caetano-Anolles ◽  
Chanho Lee ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Genomic Analysis ◽  
Fermented Food ◽  
Comparative Genomic Analysis ◽  
Comparative Genomic ◽  
Korean Fermented Food

scholarly journals Complete Genome Sequence of Lactobacillus curvatus Strain WiKim38 Isolated from Kimchi

2017 ◽  
Vol 5 (18) ◽  
Author(s):  
Se Hee Lee ◽  
Min Young Jung ◽  
Jung-Hee Song ◽  
Moeun Lee ◽  
Ji Yoon Chang
Keyword(s):  
Genome Sequence ◽  
Complete Genome Sequence ◽  
Complete Genome ◽  
Probiotic Strain ◽  
Fermented Food ◽  
Lactobacillus Curvatus ◽  
Circular Chromosome ◽  
Content Type ◽  
Korean Fermented Food

ABSTRACT Lactobacillus curvatus WiKim38 is a potential probiotic strain isolated from kimchi, a traditional Korean fermented food. The complete genome of the WiKim38 strain consisted of a circular chromosome of 1,940,170 bp in length with a G+C content of 41.93%.

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