Improvements in the Quality and Shelf Life of Kimchi by Fermentation with the Induced Bacteriocin-Producing Strain, Leuconostoc citreum GJ7 as a Starter

Journal of Food Science

Volumn 75, Issue 2, 2010, Pages

  Chang, Ji Yoon ^a   Chang, Hae Choon ^a  

^a Chosun University   (South Korea)

Author keywords

Bacteriocin enhanced starter system; Kimchi; Leuconostoc citreum; Long shelf life

Indexed keywords

BACTERIOCIN; KIMCHICIN GJ7, LEUCONOSTOC CITREUM GJ7;

ARTICLE; BACTERIAL COUNT; BRASSICA; FERMENTATION; FOOD CONTROL; FOOD PRESERVATION; HUMAN; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; PHYSIOLOGY; PIGMENTATION; SENSATION; TASTE; TIME;

BACTERIOCINS; BRASSICA; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; PIGMENTATION; SENSATION; TASTE; TIME FACTORS;

BACTERIA (MICROORGANISMS); LEUCONOSTOC; LEUCONOSTOC CITREUM;

EID: 77953888938     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01486.x     Document Type: Article

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