Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation

International Journal of Food Microbiology

Volumn 160, Issue 3, 2013, Pages 252-259

  Jeong, Sang Hyeon ^a   Lee, Hyo Jung ^a   Jung, Ji Young ^a   Lee, Se Hee ^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

Barcoded pyrosequencing; Kimchi fermentation; Metabolites; Microbial succession; Red pepper powder

Indexed keywords

ARTICLE; CELL DENSITY; CHINESE CABBAGE; COLONY FORMING UNIT; FERMENTATION; GENE SEQUENCE; KIMCHI; LACTOBACILLUS; LEUCONOSTOC; METABOLITE; MICROBIAL COMMUNITY; MICROBIAL DIVERSITY; PH; PRINCIPAL COMPONENT ANALYSIS; PROTON NUCLEAR MAGNETIC RESONANCE; RNA GENE; SWEET PEPPER; WEISSELLA;

BACTERIA (MICROORGANISMS); BRASSICA RAPA SUBSP. PEKINENSIS; CAPSICUM ANNUUM VAR. ANNUUM; LACTOBACILLUS; LEUCONOSTOC; RAPHANUS SATIVUS; WEISSELLA;

EID: 84871985104     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.10.015     Document Type: Article

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