Extending the shelf life of kimchi with Lactococcus lactis strain as a starter culture

Food Science and Biotechnology

Volumn 24, Issue 3, 2015, Pages 1049-1053

  Jang, Ja Young ^a   Lee, Mo Eun ^a   Lee, Hae Won ^a   Lee, Jong Hee ^a   Park, Hae Woong ^a   Choi, Hak Jong ^a   Pyun, Yu Ryang ^b   Kim, Tae Woon ^a  

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

^b R and D Division   (South Korea)

Author keywords

kimchi; Lactococcus lactis; shelf life; starter culture

Indexed keywords

FERMENTATION; POLYMERASE CHAIN REACTION;

ADVERSE EFFECT; FERMENTATION PERIODS; INITIAL INOCULUMS; KIMCHI; LACTOCOCCUS LACTIS; PCR-DGGE; SHELF LIFE; STARTER CULTURES;

FOOD PROCESSING;

LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS;

EID: 84929999493     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-015-0134-8     Document Type: Article

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