Identification of the lactic acid bacteria in kimchi according to initial and over-ripened fermentation using PCR and 16S rRNA gene sequence analysis

Food Science and Biotechnology

Volumn 19, Issue 2, 2010, Pages 541-546

  Park, Jung Min ^a   Shin, Jin Ho ^a   Lee, Dan Won ^a   Song, Jae Chul ^b   Suh, Hyung Joo ^c   Chang, Un Jae ^d   Kim, Jin Man ^a  

^a Konkuk University   (South Korea)

^b University of Ulsan   (South Korea)

^c Korea University   (South Korea)

^d Dongduk Women's University   (South Korea)

Author keywords

16S rRNA sequence analysis; Kimchi; Lactic acid bacteria; Polymerase chain reaction

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS SAKEI; LACTOBACILLUS SAKEI SUBSP. SAKEI; LEUCONOSTOC; LEUCONOSTOC GELIDUM; PEDIOCOCCUS; WEISELLA; WEISSELLA;

EID: 79953278905     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0075-1     Document Type: Note

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