Growth inhibitory effect of ermented kimchi on food-borne pathogens

Food Science and Biotechnology

Volumn 18, Issue 1, 2009, Pages 12-17

  Lee, Jong Kyung ^b   Jung, Da Wa ^c   Kim, Yun Ji ^a   Cha, Seong Kwan ^a   Lee, Myung Ki ^a   Ahn, Byung Hak ^a   Kwak, No Seong ^d   Oh, Se Wook ^a  

^a Korea Food Research Institute   (South Korea)

^b Hanyang Women's University   (South Korea)

^c Korea Information Center for Agriculture Forestry Fisheries   (South Korea)

^d Korea Inst Hlth and Social Aff   (South Korea)

Author keywords

Fermentation temperature; Fermented kimchi; Food borne pathogen; Lactic acid bacteria

Indexed keywords

ANTI-MICROBIAL ACTIVITY; ESCHERICHIA COLI O157:H7; FERMENTATION TEMPERATURE; FERMENTED KIMCHI; FOOD-BORNE PATHOGEN; FOOD-BORNE PATHOGENS; IN-SITU; INHIBITORY EFFECT; LACTIC ACID BACTERIA; LISTERIA MONOCYTOGENES; MONOCYTOGENES; S. TYPHIMURIUM; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; TITRATABLE ACIDITY;

BACTERIOLOGY; BODY FLUIDS; ESCHERICHIA COLI; FERMENTATION; LACTIC ACID; LISTERIA; MICROORGANISMS; ORGANIC ACIDS; SOIL CONDITIONERS;

PATHOGENS;

ALLIUM SATIVUM; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

EID: 78651429676     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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