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Comparative Analyses of Kimchi Fermentation Process according to the Leuconostoc mesenteroides Strains as Starters
한국미생물학회 학술대회논문집
2022 .10
Improvement in the Quality of Kimchi by Fermentation with Leuconostoc mesenteroides ATCC 8293 as Starter Culture
한국미생물·생명공학회지
2020 .01
Trends, Functionalities, and Prospects of Probiotics
한국미생물·생명공학회지
2022 .12
Isolation of Probiotic Leuconostoc gasicomitatum BB7 from Cabbage Kimchi
한국미생물학회 학술대회논문집
2017 .04
Some Properties and Microbial Community Changes of Gul (Oyster) Jeotgal during Fermentation
한국미생물·생명공학회지
2019 .01
The Effect of Milk Protein on the Biological and Rheological Properties of Probiotic Capsules
Journal of Microbiology and Biotechnology
2020 .01
Isolation and characterization of kimchi starter Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104 for manufacture of commercial kimchi
Journal of Microbiology and Biotechnology
2020 .01
Effects of Lactobacillus plantarum and Leuconostoc mesenteroides Probiotics on Human Seasonal and Avian Influenza Viruses
Journal of Microbiology and Biotechnology
2018 .01
Role of Probiotics in Human Gut Microbiome-Associated Diseases
Journal of Microbiology and Biotechnology
2019 .01
Characteristic Study and Optimization of Culture Conditions for Bacillus sp. Strain as Probiotic Materials for Companion Animal
한국미생물학회 학술대회논문집
2021 .08
Validation of Probiotic Species Identification in Probiotic Products Using Real-time PCR Method Based on Large-scale Genomic Analysis
한국미생물학회 학술대회논문집
2022 .10
A Proposal of Leuconostoc mesenteroides subsp. jonggajibkimchii subsp. nov. and Reclassification of Leuconostoc mesenteroides subsp. suionicum (Gu et al., 2012) as Leuconostoc suionicum sp. nov. Based on Complete Genome Sequences
한국미생물학회 학술대회논문집
2017 .04
Gut Microbiota, Probiotics, and Health
한국미생물학회 학술대회논문집
2019 .04
Commercial Application of Probiotics Isolated in Korea
한국미생물학회 학술대회논문집
2022 .10
KCl Effect on Growth of Leuconostoc mesenteroides CS-5 under the High Salt Concentration
한국미생물학회 학술대회논문집
2016 .04
Starter Cultures for Kimchi Fermentation
한국미생물학회 학술대회논문집
2015 .04
Oral Delivery of Probiotics Using pH-Sensitive Tablets
Journal of Microbiology and Biotechnology
2017 .01
A Potent Cationic AMP from Bacillus sp. as a Probiotic Food Produced from Kimchi
한국미생물학회 학술대회논문집
2019 .04
Adaptive Laboratory Evolution of Leuconostoc mesenteroides J18 in Response to Low Temperature
한국미생물학회 학술대회논문집
2016 .04
된장 제조를 위한 바로 사용 종균의 개발
한국미생물·생명공학회지
2019 .01
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