Lactic acid bacteria population dynamics during spontaneous fermentation of radish (Raphanus sativus L.) roots in brine

[1]  A. Sant’Ana.  Quantitative Microbiology in Food Processing: Modeling the Microbial Ecology , 2017 .

[2]  P. Skandamis,et al.  Microbial ecology of fruits and fruit‐based products , 2016 .

[3]  Han-Seung Shin,et al.  Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review , 2016, Front. Microbiol..

[4]  A. Vega‐Gálvez,et al.  Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots , 2015 .

[5]  E. Drosinos,et al.  Effect of ripening stage on the development of the microbial community during spontaneous fermentation of green tomatoes. , 2014, Journal of the science of food and agriculture.

[6]  A. Doulgeraki,et al.  Microbial population dynamics during spontaneous fermentation of Asparagus officinalis L. young sprouts , 2014, European Food Research and Technology.

[7]  G. Huo,et al.  Lactobacillus mudanjiangensis sp. nov., Lactobacillus songhuajiangensis sp. nov. and Lactobacillus nenjiangensis sp. nov., isolated from Chinese traditional pickle and sourdough. , 2013, International journal of systematic and evolutionary microbiology.

[8]  R. Pushkala,et al.  Chitosan based powder coating technique to enhance phytochemicals and shelf life quality of radish shreds , 2013 .

[9]  P. Vandamme,et al.  A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam. , 2013, International journal of food microbiology.

[10]  L. De Vuyst,et al.  Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations. , 2013, Food microbiology.

[11]  L. De Vuyst,et al.  Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations. , 2013, Journal of the science of food and agriculture.

[12]  Yuqing Tian,et al.  Phenotypic and Genotypic Characterization of Lactic Acid Bacteria Isolated from Some Nigerian Traditional Fermented Foods , 2012 .

[13]  B. B. Gowda,et al.  Polyphenolics profile and antioxidant properties of Raphanus sativus L. , 2012, Natural product research.

[14]  E. Drosinos,et al.  Development of the microbial community during spontaneous cauliflower fermentation , 2010 .

[15]  Y. Tsai,et al.  Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan. , 2009, International journal of food microbiology.

[16]  Carol Phillips,et al.  The ecology, epidemiology and virulence of Enterococcus. , 2009, Microbiology.

[17]  C. Jeon,et al.  Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis. , 2008, International journal of food microbiology.

[18]  A. Singh,et al.  Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: insights from a PCR-based approach. , 2008, Food microbiology.

[19]  S. Seseña,et al.  An ecological study of lactic acid bacteria from Almagro eggplant fermentation brines , 2007, Journal of applied microbiology.

[20]  H. P. Fleming,et al.  DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations , 2007, Applied and Environmental Microbiology.

[21]  E. Tsakalidou,et al.  Interactions between Saccharomyces cerevisiae and lactic acid bacteria in sourdough , 2006 .

[22]  Y-s Chen,et al.  Isolation and characterization of lactic acid bacteria from suan‐tsai (fermented mustard), a traditional fermented food in Taiwan , 2006, Journal of applied microbiology.

[23]  Jeongho Kim,et al.  Microbial population dynamics of kimchi, a fermented cabbage product. , 2006, FEMS microbiology letters.

[24]  J. Tamang,et al.  Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas. , 2005, International journal of food microbiology.

[25]  H. Abriouel,et al.  Microbiological Study of Lactic Acid Fermentation of Caper Berries by Molecular and Culture-Dependent Methods , 2005, Applied and Environmental Microbiology.

[26]  L. Rossetti,et al.  Rapid identification of dairy lactic acid bacteria by M13-generated, RAPD-PCR fingerprint databases. , 2005, Journal of microbiological methods.

[27]  G. Vignolo,et al.  Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages. , 2005, International journal of food microbiology.

[28]  J. Chun,et al.  Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis. , 2005, International journal of food microbiology.

[29]  Y. Pyun,et al.  Analysis of kimchi microflora using denaturing gradient gel electrophoresis. , 2005, International journal of food microbiology.

[30]  Carlo Cantoni,et al.  Study of the Ecology of Fresh Sausages and Characterization of Populations of Lactic Acid Bacteria by Molecular Methods , 2004, Applied and Environmental Microbiology.

[31]  M. Marino,et al.  Lactic acid fermentation of Brassica rapa: chemical and microbial evaluation of a typical Italian product (brovada) , 2004 .

[32]  I. S. Curtis.  The noble radish: past, present and future. , 2003, Trends in plant science.

[33]  J. Fahey,et al.  Phytochemicals from cruciferous plants protect against cancer by modulating carcinogen metabolism. , 2001, The Journal of nutrition.

[34]  D. Gevers,et al.  Applicability of rep-PCR fingerprinting for identification of Lactobacillus species. , 2001, FEMS microbiology letters.

[35]  P. Hunter,et al.  Numerical index of the discriminatory ability of typing systems: an application of Simpson's index of diversity , 1988, Journal of clinical microbiology.

[36]  H. P. Fleming,et al.  Microbial ecology of fermenting plant materials , 1987 .

[37]  W. F. Harrigan,et al.  Laboratory Methods in Food and Dairy Microbiology , 1976 .

[38]  Chean-Ping Wu,et al.  Molecular discrimination of Lactobacillus plantarum group using comparative sequence analysis of the dnaJ gene and as a target for developing novel species-specific PCR primers , 2016 .

[39]  H. Kim,et al.  Comparison of bacterial community changes in fermenting kimchi at two different temperatures using a denaturing gradient gel electrophoresis analysis. , 2013, Journal of microbiology and biotechnology.

[40]  W. Xue,et al.  Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai , 2008 .

[41]  D. K. Salunkhe,et al.  Handbook Of Vegetable Science And Technology: Production, Composition, Storage And Processing , 2005 .

[42]  G. Heo,et al.  Change of Microbial Communities in Kimchi Fermentation at Low Temperature , 2003 .

[43]  L. Harris.  The microbiology of vegetable fermentations , 1998 .

[44]  P. Sarkar,et al.  SINKI: A TRADITIONAL LACTIC ACID FERMENTED RADISH TAP ROOT PRODUCT , 1993 .

[45]  H. P. Fleming,et al.  Identification and Characterization of Leuconostoc fallax Strains Isolated from an Industrial Sauerkraut Fermentation† , 2022 .