Controlled fermentation of kimchi using naturally occurring antimicrobial agents

Food Microbiology

Volumn 32, Issue 1, 2012, Pages 20-31

  Kim, Jinsol ^a   Bang, Jihyun ^a   Beuchat, Larry R ^b   Kim, Hoikyung ^c   Ryu, Jee Hoon ^a  

^a Korea University   (South Korea)

^b UNIVERSITY OF GEORGIA   (United States)

^c Wonkwang University   (South Korea)

Author keywords

Fermentation; Hurdle technology; Kimchi; Naturally occurring antimicrobial agents

Indexed keywords

ANTIINFECTIVE AGENT;

BRASSICA; CHEMISTRY; DRUG EFFECT; EVALUATION; FERMENTATION; FOOD CONTROL; FOOD HANDLING; METHODOLOGY; MICROBIOLOGY; QUALITY CONTROL; REVIEW;

ANTI-INFECTIVE AGENTS; BRASSICA; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; QUALITY CONTROL;

EID: 84864370013     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.05.007     Document Type: Review

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