Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter.

No abstract is available for this paper.

• Publication year

  2010

• Venue

  Journal of Food Science

• Publication date

  2010-03-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Biology

• Identifiers
  DOI 10.1111/j.1750-3841.2009.01486.xPMID 20492238
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis.

  2008cited by this paper
• Identification of the agent from Lactobacillus plantarum KFRI464 that enhances bacteriocin production by Leuconostoc citreum GJ7

  2007cited by this paper
• Analysis of kimchi microflora using denaturing gradient gel electrophoresis.

  2005cited by this paper
• Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product

  2004cited by this paper
• Effects of high pressure treatment on the quality and storage of kimchi

  1998cited by this paper
• Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products).

  1994cited by this paper
• Microfloral changes of the lactic acid bacteria during Kimchi fermentation and identification of the isolates

  1992cited by this paper
• 김치의 저장성 향상을 위한 염혼합물의 첨가

  1991cited by this paper
• The combined effect of heat treatment and irradiation on the inactivation of major lactic acid bacteria associated with Kimchi fermentation

  1989cited by this paper
• Assay system for bacteriocins.

  1971cited by this paper

• QUALITY STABILIZATION OF KIMCHI FERMENTED WITH LACTOBACILLUS FERMENTUM DURING STORAGE USING TRISODIUM CITRATE

  2025cites this paper
• Sonmat, a citizen-science enabled Kimjang kimchi case study on associations between hand and kimchi microbiota

  2025cites this paper
• Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry

  2025cites this paper
• Improving fermentation quality of Sichuan radish paocai through co-inoculation of homo- and heterofermentative lactic acid bacteria

  2025cites this paper
• Enhancing neuroinflammatory modulation and sensory qualities in kimchi: A combined starter culture approach

  2025cites this paper
• Functional Kimchi Beverage Enhanced with γ-Aminobutyric Acid (GABA) Through Serial Co-Fermentation Using Leuconostoc citreum S5 and Lactiplantibacillus plantarum KS2020

  2025cites this paper
• Lacto-Fermented Fruits and Vegetables: Bioactive Components and Effects on Human Health.

  2025cites this paper
• Cold-fermentation characteristics and industrial feasibility of starter culture Leuconostoc citreum SH-02 in oyster Sik-hae

  2025cites this paper
• Functional and Genomic Analysis of Leuconostoc citreum DMLC16 Reveals Its Potential as a Probiotic and Antimicrobial Starter

  2025cites this paper
• From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems

  2025cites this paper
• From Tradition to Innovation: The Role of Sea Fennel in Shaping Kimchi’s Microbial, Chemical, and Sensory Profiles

  2025influential citation
• Development of a Rapid On-Site Method for the Detection of Kazachstania servazzii and Candida sake in Kimchi Using Loop-Mediated Isothermal Amplification

  2025cites this paper
• Unravelling the key factors for the dominance of Leuconostoc starters during kimchi fermentation

  2025cites this paper
• Insight into the autochthonous lactic acid bacteria as starter culture for improving the quality of Sichuan radish paocai: Changes in microbial diversity and metabolic profiles.

  2024cites this paper
• Metabolic shift during fermentation in kimchi according to capsaicinoid concentration

  2024cites this paper
• Effects of pretreated garlic on bacterial composition and metabolite profiles during kimchi fermentation

  2024cites this paper
• Effect of long-term supercooling preservation using a stepwise algorithm on the freshness of kimchi cabbage

  2024cites this paper
• Strategy to regulate fermentation rate of commercial cut cabbage kimchi by supercooling storage

  2024cites this paper
• A comprehensive model for estimating the shelf life of young radish (Raphanus sativus L.) kimchi packaged in partially breathable film pouches1

  2024cites this paper
• EFFECTIVENESS OF LACTIC ACID BACTERIA SOLUTION CHALLENGE TEST BY USING DIFFERENT ENVIRONMENTAL CONTROLS CAVENDISH BANANA PEEL FERMENTATION RESULTS AGAINST MACKEREL FISH REVERSE BACTERIA

  2024cites this paper
• Antibiotic Susceptibility and Technological Properties of Leuconostoc citreum for Selecting Starter Candidates

  2024cites this paper
• Effects of total microbiota-containing backslop from 450-day-fermented kimchi on microbe and metabolite dynamics.

  2024cites this paper
• Lactococcus lactis subsp. lactis LJL7m20 strongly inhibits growth of the Bacillus cereus group from sufu

  2024cites this paper
• Exploitation of Natural By-Products for the Promotion of Healthy Outcomes in Humans: Special Focus on Antioxidant and Anti-Inflammatory Mechanisms and Modulation of the Gut Microbiota

  2024cites this paper
• Pediococcus inopinatus with a well-developed CRISPR-Cas system dominates in long-term fermented kimchi, Mukeunji.

  2023cites this paper
• Potential of γ-Aminobutyric Acid-Producing Leuconostoc mesenteroides Strains Isolated from Kimchi as a Starter for High-γ-Aminobutyric Acid Kimchi Fermentation

  2023cites this paper
• Rapid on-site detection of Leuconostoc citreum in commercially processed products using loop-mediated isothermal amplification(LAMP) technique

  2023cites this paper
• Combination approach of paired starter culture and lactic acid on inhibiting autochthonous lactic acid bacteria for extending kimchi shelf life

  2023cites this paper
• Novel Strain Leuconostoc lactis DMLL10 from Traditional Korean Fermented Kimchi as a Starter Candidate for Fermented Foods

  2023cites this paper
• Effect of Levilactobacillus brevis as a starter on the flavor quality of radish paocai.

  2023cites this paper
• Latilactobacillus sakei: a candidate probiotic with a key role in food fermentations and health promotion

  2022cites this paper
• Effects of Mixed Inoculation of Leuconostoc Citreum and Lactobacillus Plantarum on Suansun (Sour Bamboo Shoot) Fermentation

  2022cites this paper
• Vegetable fermentations brined with low salt for reclaiming food waste.

  2022cites this paper
• Effect of Bacillus subtilis fortified inoculation on the microbial communities in different niches of Daqu.

  2022cites this paper
• Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai.

  2022cites this paper
• Flavour Generation during Lactic Acid Fermentation of Brassica Vegetables—Literature Review

  2022cites this paper
• Bacteria compositions and metabolites of kimchi as affected by salted shrimp (saeujeot)

  2022cites this paper
• Supercooling Pretreatment Improves the Shelf-Life of Freeze-Dried Leuconostoc mesenteroides WiKim32

  2022cites this paper
• Lactic acid bacteria in kimchi might be a cause for carcinogen production in intestine

  2021cites this paper
• Novel approaches for the identification of microbial communities in kimchi: MALDI-TOF MS analysis and high-throughput sequencing.

  2021cites this paper
• Effect of a kimchi-derived combined starter on the fermentation process of kimchi

  2021cites this paper
• Biopreservative application of bacteriocins obtained from samples Ictalurus punctatus and fermented Zea mays

  2021cites this paper
• Fermented foods and probiotic beverages in Korea

  2021cites this paper
• Nutrient consumption patterns of Lactobacillus plantarum and their application in suancai.

  2021cites this paper
• Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation

  2021cites this paper
• Energy-saving technology of high-protein silage preservation

  2021cites this paper
• Bacteriocin production by Leuconostoc citreum ST110LD isolated from organic farm soil, a promising biopreservative

  2021cites this paper
• Supercooling as a potentially improved storage option for commercial kimchi.

  2021cites this paper
• Development of Edible Medium for Kimchi Starter, and Application of Kimchi Fermentation Control

  2021cites this paper
• A new Leuconostoc citreum strain discovered in the traditional sweet potato sour liquid fermentation as a novel bioflocculant for highly efficient starch production.

  2021cites this paper
• Development of Anti-inflammatory Probiotic Limosilactobacillus reuteri EFEL6901 as Kimchi Starter: in vitro and In vivo Evidence

  2021cites this paper
• Effect of Lactic Acid Strains Isolated from Kimchi on Atopic Dermatitis and Immunomodulation in NC/Nga Mice

  2021cites this paper
• Metagenomic Analysis of Suansun, a Traditional Chinese Unsalted Fermented Food

  2021cites this paper
• Some Important Metabolites Produced by Lactic Acid Bacteria Originated from Kimchi

  2021influential citation
• Lactic acid bacteria starter in combination with sodium chloride controls pathogenic Escherichia coli (EPEC, ETEC, and EHEC) in kimchi.

  2021cites this paper
• A novel NADH fluorescence‐based method for identifying and monitoring lactic acid bacteria growths in kimchi

  2020cites this paper
• Effect of Weissella cibaria co-inoculation on the quality of Sichuan Pickle fermented by Lactobacillus plantarum

  2020cites this paper
• Pickled Vegetables Intake Impacts the Metabolites for Gastric Cancer

  2020cites this paper
• Effect of Fungi on Metabolite Changes in Kimchi During Fermentation

  2020cites this paper
• Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation.

  2020cites this paper
• Gas chromatography-mass spectrometry-based metabolomics analysis of metabolites in commercial and inoculated pickles.

  2020cites this paper
• Pickled Vegetables Intake Impacts the Metabolites for Gastric Cancer

  2020cites this paper
• Statement of Removal

  2020cites this paper
• Leuconostoc mesenteroides

  2020cites this paper
• Coffee residue as a valorization bio-agent for shelf-life extension of lactic acid bacteria under cryopreservation.

  2020cites this paper
• Characterization of robust Lactobacillus plantarum and Lactobacillus pentosus starter cultures for environmentally friendly low-salt cucumber fermentations.

  2020cites this paper
• Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor.

  2020cites this paper
• Isolation and Characterization of Kimchi Starters Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104 for Manufacture of Commercial Kimchi

  2020influential citation
• Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus.

  2019cites this paper
• Fermented Vegetables as Vectors for Relocation of Microbial Diversity from the Environment to the Human Gut

  2019cites this paper
• Changes of microbial community and metabolite in kimchi inoculated with different microbial community starters.

  2019cites this paper
• Combined effects of high hydrostatic pressure treatment and red ginseng concentrate supplementation on the inactivation of foodborne pathogens and the quality of ready-to-use kimchi sauce

  2019cites this paper
• Leuconostoc citreum isolated from kimchi suppresses the development of collagen-induced arthritis in DBA/1 mice

  2019cites this paper
• Characterization of juice fermented with Lactobacillus plantarum EM and its cholesterol‐lowering effects on rats fed a high‐fat and high‐cholesterol diet

  2019cites this paper
• Tracking of deliberately inoculated Leuconostoc mesenteroides and Lactobacillus brevis in kimchi

  2019cites this paper
• Lactic acid bacteria (LAB) isolated from fermented cocoa beans prevent the growth of model food-contaminating bacteria

  2019cites this paper
• Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life

  2019cites this paper
• Effectiveness of Food Preservation Systems

  2019cites this paper
• Shelf-life extension of freeze-dried Lactobacillus brevis WiKim0069 using supercooling pretreatment

  2019cites this paper
• Effect of lactic acid bacteria on phenyllactic acid production in kimchi

  2019cites this paper
• Effects of Fermentation by Yeast and Amylolytic Lactic Acid Bacteria on Grain Sorghum Protein Content and Digestibility

  2018cites this paper
• Enhanced shelf life with improved food quality from fermentation processes

  2018cites this paper
• Yogurt and other fermented foods as sources of health-promoting bacteria.

  2018cites this paper
• Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains

  2018cites this paper
• Genomic and metatranscriptomic analyses of Weissella koreensis reveal its metabolic and fermentative features during kimchi fermentation.

  2018cites this paper
• Lactobacillus paracasei HD1.7 used as a starter modulates the bacterial community and metabolome profile during fermentation of Chinese cabbage

  2018cites this paper
• Analysis of Leuconostoc citreum strains using multilocus sequence typing

  2018cites this paper
• Healthy and safe Korean traditional fermented foods: kimchi and chongkukjang

  2018cites this paper
• Development of bicistronic expression system for the enhanced and reliable production of recombinant proteins in Leuconostoc citreum

  2018cites this paper
• Biophysical Studies Reveal Key Interactions between Papiliocin-Derived PapN and Lipopolysaccharide in Gram-Negative Bacteria.

  2018cites this paper
• Development of fermentation · storage mode for kimchi refrigerator to maintain the best quality of kimchi during storage

  2018influential citation
• Heterofermentative lactic acid bacteria as a starter culture to control kimchi fermentation

  2018cites this paper
• Lactic Acid Bacteria-Based Food Fermentations

  2018cites this paper
• Analysis for change in microbial contents in five mixed Kimchi starter culture and commercial lactic acid bacterial-fermented sausages and biological hazard in manufacturing facilities

  2018cites this paper
• Selection and use of indigenous mixed starter cultures for mustard leaves fermentation and the improvement of cuocai characteristics.

  2018cites this paper
• Effect of Cation Influx on the Viability of Freeze-Dried Lactobacillus brevis WiKim0069

  2018cites this paper
• Proline-Based Cyclic Dipeptides from Korean Fermented Vegetable Kimchi and from Leuconostoc mesenteroides LBP-K06 Have Activities against Multidrug-Resistant Bacteria

  2017influential citation
• Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi.

  2017cites this paper
• Review of Vegetable Fermentations With Particular Emphasis on Processing Modifications, Microbial Ecology, and Spoilage

  2017cites this paper
• Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus, Pediococcus, Wickerhamomyces and Saccharomycopsis.

  2017cites this paper