Growth Inhibition of Foodborne Pathogens by Kimchi Prepared with Bacteriocin-Producing Starter Culture

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

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

^a Chosun University   (South Korea)

Author keywords

Bacteriocin; Growth inhibition; Kimchi; Leuconostoc citreum; Pathogen; Starter culture

Indexed keywords

ANTIINFECTIVE AGENT; BACTERIOCIN; CELL EXTRACT; KIMCHICIN GJ7, LEUCONOSTOC CITREUM GJ7;

ANTIBIOSIS; ARTICLE; BACTERIAL COUNT; BIOSYNTHESIS; BRASSICA; DISK DIFFUSION; ESCHERICHIA COLI O157; FERMENTATION; FOOD POISONING; FOOD PRESERVATION; GENETICS; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; PLANT LEAF; SALMONELLA TYPHI; SOUTH KOREA; STAPHYLOCOCCUS AUREUS; TIME;

ANTI-BACTERIAL AGENTS; ANTIBIOSIS; BACTERIOCINS; BRASSICA; CELL EXTRACTS; COLONY COUNT, MICROBIAL; DISK DIFFUSION ANTIMICROBIAL TESTS; ESCHERICHIA COLI O157; FERMENTATION; FOOD, PRESERVED; FOODBORNE DISEASES; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; MICROBIAL VIABILITY; PLANT LEAVES; REPUBLIC OF KOREA; SALMONELLA TYPHI; STAPHYLOCOCCUS AUREUS; TIME FACTORS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LEUCONOSTOC; LEUCONOSTOC CITREUM; SALMONELLA TYPHI; STAPHYLOCOCCUS AUREUS;

EID: 78651413995     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01965.x     Document Type: Article

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