Fermented foods have unique functional properties imparting some health benefits to
consumers due to presence of functional microorganisms, which possess probiotics …

Lactic acid bacteria (LAB) have been used for various food fermentations for thousands of
years. Recently, LAB are receiving increased attention due to their great potential as …

The aim of this study was to purify and to identify an antifungal compound of Lactobacillus
plantarum AF1, which was isolated from kimchi, and to determine if Lb. plantarum AF1 can …

Kimchi is a traditional Korean vegetable product that is naturally fermented by various
microorganisms present in the raw materials. Among these microorganisms, lactic acid …

To improve the quality and self‐life of kimchi, the induced bacteriocin‐producing lactic acid
bacteria (LAB), Leuconostoc citreum GJ7, was introduced into kimchi fermentation as a …

The microbial communities in kimchi vary widely, but the precise effects of differences in
region of origin, ingredients, and preparation method on the microbiota are unclear. We …

Enterococcus faecium ST20Kc and ST41Kc were isolated from kimchi, a traditional Korean
fermented cabbage. Bacteriocins produced by both strains exhibited strong activity against …

Background Lactobacillus gasseri is one of the dominant Lactobacillus species in the
vaginal ecosystem. Some strains of this species have a high potential for being used as …

It is common knowledge that microorganisms have capabilities, like the production of
antimicrobial compounds, which do not normally appear in ideal laboratory conditions …

Kimchi is a traditional Korean dish made with salted fermented vegetables and contains
various nutrients and functional substances with potential health benefits. The fermentation …