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Volumn 35, Issue 1, 1997, Pages 10-14

Identification of Leuconostoc strains isolated from Kimchi using carbon-source utilization patterns

Author keywords

Biolog GP microplate assay; Lactic acid bacteria

Indexed keywords


EID: 0009857485     PISSN: 12258873     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (8)

References (14)
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  • 2
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  • 3
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    • Classification and characterization of heterotrophic microbial communities on the basis of patterns of community-level-sole-carbon-source utilization
    • Garland, J.L. and A.L. Mills. 1991. Classification and characterization of heterotrophic microbial communities on the basis of patterns of community-level-sole-carbon-source utilization. Appl. Environ. Microbiol. 57, 2351-2359.
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    • Garland, J.L.1    Mills, A.L.2
  • 4
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    • Genus Leuconostoc
    • Sneath, P. H. A., N. Mair, M. E. Sharpe, and J. G. Holt. (ed.), Williams and Wilkins, Baltimore
    • Garvie, E.I. 1986. Genus Leuconostoc, p. 1071-1075. In Sneath, P. H. A., N. Mair, M. E. Sharpe, and J. G. Holt. (ed.), Bergey's manual of systematic bacteriology, vol. 2. Williams and Wilkins, Baltimore.
    • (1986) Bergey's Manual of Systematic Bacteriology , vol.2 , pp. 1071-1075
    • Garvie, E.I.1
  • 6
    • 0001010522 scopus 로고
    • Selective media for enumerating lactic acid bacteria groups from fermented pickles
    • Miyao, S. and T. Ogawa. 1988. Selective media for enumerating lactic acid bacteria groups from fermented pickles. Nippon Shokuhin Kogyo Gakkaishi. 35, 610-617.
    • (1988) Nippon Shokuhin Kogyo Gakkaishi , vol.35 , pp. 610-617
    • Miyao, S.1    Ogawa, T.2
  • 7
    • 0001214667 scopus 로고
    • Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates
    • Lee, C.W., C.Y. Ko, and D.M. Ha. 1992. Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates. Kor. J. Appl. Microbiol. Biotechnol. 20, 102-109.
    • (1992) Kor. J. Appl. Microbiol. Biotechnol. , vol.20 , pp. 102-109
    • Lee, C.W.1    Ko, C.Y.2    Ha, D.M.3
  • 9
    • 0001400756 scopus 로고
    • Effect of temperature and salt concentration on kimchi fermentation
    • Mheen, T.-I. and T.-W. Kwon. 1984. Effect of temperature and salt concentration on kimchi fermentation. Kor. J. Food Sci. Technol. 16, 443-450.
    • (1984) Kor. J. Food Sci. Technol. , vol.16 , pp. 443-450
    • Mheen, T.-I.1    Kwon, T.-W.2
  • 10
    • 0000825481 scopus 로고
    • A statistical method for evaluating systematic relationships
    • Sokal, R.R. and C.D. Michener. 1958. A statistical method for evaluating systematic relationships. Kansas Univ. Science Bull. 38, 1409-1438.
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    • Sokal, R.R.1    Michener, C.D.2
  • 11
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    • Molecular taxonomy and phylogenetic position of lactic acid bacteria
    • Stackebrandt, E. and M. Teuber. 1988. Molecular taxonomy and phylogenetic position of lactic acid bacteria. Biochimie 70, 317-324.
    • (1988) Biochimie , vol.70 , pp. 317-324
    • Stackebrandt, E.1    Teuber, M.2
  • 13
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    • Evaluation of the Biolog substrate utilization system to identify and assess metabolic variation among strains of Xanthomonas campestris pv. citri
    • Verniere, C., O. Pruvost, E.L. Civerolo, O. Gambin, J.P. Jacquemoud-Collet, and J. Luisetti. 1993. Evaluation of the Biolog substrate utilization system to identify and assess metabolic variation among strains of Xanthomonas campestris pv. citri. Appl. Environ. Microbiol. 59, 243-249.
    • (1993) Appl. Environ. Microbiol. , vol.59 , pp. 243-249
    • Verniere, C.1    Pruvost, O.2    Civerolo, E.L.3    Gambin, O.4    Jacquemoud-Collet, J.P.5    Luisetti, J.6
  • 14
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    • Yang, D.1    Woese, C.R.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.