Importance of Weissella Species during kimchi fermentation and future works

Korean Journal of Microbiology and Biotechnology

Volumn 38, Issue 4, 2010, Pages 341-348

  Lee, Kang Wook ^a   Park, Ji Yeong ^a   Chun, Jiyeon ^c   Han, Nam Soo ^d   Kim, Jeong Hwan ^a,b  

^a Graduate School   (South Korea)

^b Gyeongsang National University   (South Korea)

^c Sunchon National University   (South Korea)

^d Chungbuk National University   (South Korea)

Author keywords

Fermentation; Kimchi; Lactic acid bacteria; Weissella

Indexed keywords

FERMENTATION; FOOD PROCESSING; FOOD QUALITY; LACTIC ACID BACTERIUM; NONHUMAN; REVIEW; SPECIES IDENTIFICATION; WEISSELLA; WEISSELLA BENINENSIS; WEISSELLA CIBARIA; WEISSELLA CONFUSE; WEISSELLA FABARIA; WEISSELLA GHANENSIS; WEISSELLA HALOTOLERANS; WEISSELLA HELLENICA; WEISSELLA KANDLERI; WEISSELLA KOREENSIS; WEISSELLA MINOR; WEISSELLA PARAMESENTEROIDES; WEISSELLA SOLI; WEISSELLA THAILANDENSIS; WEISSELLA VIRIDESCENS;

WEISSELLA;

EID: 78651412830     PISSN: 1598642X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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