Effect of lactobacillus plantarum as a starter on the food quality and microbiota of kimchi

Food Science and Biotechnology

Volumn 19, Issue 3, 2010, Pages 641-646

  Lee, Kieun ^a   Lee, Yeonhee ^a  

^a Seoul Women University   (South Korea)

Author keywords

Fermentation; Kimchi; Lactic acid producing bacteria; Lactobacillus plantarum; Starter

Indexed keywords

ACID CONTENT; FOOD QUALITY; KIMCHI; LACTIC ACID-PRODUCING BACTERIA; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; LEUCONOSTOC MESENTEROIDES; MICROBIOTAS;

BACILLI; BODY FLUIDS; FERMENTATION; LACTIC ACID;

STARTERS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; LEUCONOSTOC MESENTEROIDES; WEISSELLA; WEISSELLA CIBARIA; WEISSELLA CONFUSA;

EID: 79957634646     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0090-2     Document Type: Article

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