Fermentation characteristics of korean pear (pyrus pyrifolia nakai) puree by the leuconostoc mesenteroides 51-3 strain isolated from kimchi

African Journal of Biotechnology

Volumn 9, Issue 35, 2010, Pages 5735-5738

  Kim, Dong Chung ^a   Chae, Hee Jeong ^b,c   In, Man Jin ^a  

^a Chungwoon University   (South Korea)

^b Natural Choice Co Ltd   (South Korea)

^c Hoseo University   (South Korea)

Author keywords

Fermentation; Korean pear puree; Leuconostoc mesenteroides

Indexed keywords

ACETIC ACID; LACTIC ACID; RNA 16S;

ACIDITY; ARTICLE; BACTERIAL CELL; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIUM CULTURE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CELL VIABILITY; COLONY FORMING UNIT; CONTROLLED STUDY; FERMENTATION; FERMENTED PRODUCT; INCUBATION TIME; KIMCHI; KOREAN PEAR PUREE; LEUCONOSTOC MESENTEROIDES; NONHUMAN; NUCLEOTIDE SEQUENCE; PEAR; PH; PHYLOGENETIC TREE; PYRUS PYRIFOLIA; RNA SEQUENCE; STORAGE TEMPERATURE; TEMPERATURE; TITRIMETRY;

BACTERIA (MICROORGANISMS); LEUCONOSTOC MESENTEROIDES; PYRUS; PYRUS PYRIFOLIA;

EID: 77957363675     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

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