Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation

International Journal of Food Microbiology

Volumn 153, Issue 3, 2012, Pages 378-387

  Jung, Ji Young ^a   Lee, Se Hee ^a   Lee, Hyo Jung ^a   Seo, Hye Young ^b   Park, Wan Soo ^b   Jeon, Che Ok ^a  

^a Chung Ang University   (South Korea)

^b World Institute of Kimchi an Annex of Korea Food Research Institute   (South Korea)

Author keywords

1H NMR spectroscopy; Barcoded pyrosequencing; Kimchi fermentation; Leuconostoc mesenteroides; Microbial community; Starter culture

Indexed keywords

AMINO ACID; CARBOHYDRATE; CARBOXYLIC ACID;

ARTICLE; BACTERIAL CELL; BACTERIUM CULTURE; BARCODED PYROSEQUENCING; CONTROLLED STUDY; FERMENTATION; KIMCHI FERMENTATION; LEUCONOSTOC MESENTEROIDES; METABOLITE; MICROBIAL COMMUNITY; NONHUMAN; PH; PROTON NUCLEAR MAGNETIC RESONANCE; PYROSEQUENCING; WEISSELLA;

ANIMALS; BACTERIA; BRASSICA; DNA, BACTERIAL; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; KOREA; LACTOBACILLUS; LEUCONOSTOC; LEUCONOSTOCACEAE; RAPHANUS; SEQUENCE ANALYSIS, DNA;

BACTERIA (MICROORGANISMS); BRASSICA RAPA SUBSP. PEKINENSIS; LACTOBACILLUS; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES; RAPHANUS SATIVUS; WEISSELLA;

EID: 84855983782     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.11.030     Document Type: Article

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