Starter Cultures for Kimchi Fermentation

Journal of Microbiology and Biotechnology

Volumn 25, Issue 5, 2015, Pages 559-568

  Lee, Mo Eun ^a   Jang, Ja Young ^a   Lee, Jong Hee ^a   Park, Hae Woong ^a   Choi, Hak Jong ^a   Kim, Tae Woon ^a  

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

Author keywords

Fermentation control; Kimchi; Lactic acid bacteria; Starter culture

Indexed keywords

4 AMINOBUTYRIC ACID; BACTERIOCIN;

ARTICLE; BACTERIAL GROWTH; BIFIDOBACTERIUM; BIOMASS PRODUCTION; FERMENTATION MONITORING; INOCULATION; KIMCHI; LACTIC ACID BACTERIUM; LEUCONOSTOC; LOW TEMPERATURE PROCEDURES; NONHUMAN; PH MEASUREMENT; PROCESS OPTIMIZATION; SHELF LIFE; STARTER CULTURE; BRASSICA; FERMENTATION; FOOD CONTROL; LACTOBACILLACEAE;

BACTERIA (MICROORGANISMS);

BRASSICA; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLACEAE;

EID: 84930005943     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: 10.4014/jmb.1501.01019     Document Type: Article

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