Improvement of kimchi fermentation by using acid-tolerant mutant of Leuconostoc mesenteroides and aromatic yeast Saccharomyces fermentati as starters

Journal of Microbiology and Biotechnology

Volumn 9, Issue 1, 1999, Pages 22-31

  Kim, Young Chan ^a   Jung, Eun Yung ^a   Kim, Hyung Joo ^a   Jung, Dai Hyun ^a   Hong, Seong Gil ^a   Kwon, Tae Jong ^a   Kang, Sang Mo ^a  

^a Konkuk University   (South Korea)

Author keywords

Fermentation; Kimchi; Leuconostoc mesenteroides; Saccharomyces fermentati; Starter

Indexed keywords

CITRIC ACID; FUMARIC ACID; LACTIC ACID; SUCCINIC ACID; TARTARIC ACID;

ARTICLE; BACTERIAL GROWTH; BACTERIAL METABOLISM; BACTERIUM ISOLATE; BACTERIUM MUTANT; FERMENTATION; FUNGUS GROWTH; LEUCONOSTOC; NONHUMAN; SACCHAROMYCES;

LEUCONOSTOC MESENTEROIDES; SACCHAROMYCES FERMENTATI;

EID: 0033019362     PISSN: 10177825     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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