Garlic is a source of major lactic acid bacteria for early-stage fermentation of cabbage-kimchi

Food Science and Biotechnology

Volumn 24, Issue 4, 2015, Pages 1437-1441

  Lim, Sae Bom ^a   Shin, So Yeon ^a   Moon, Jin Seok ^a   Otgonbayar, Gan Erdene ^a   Joo, Wooha ^a   Lee, Soo Jin ^a   Jeon, Che Ok ^b   Han, Nam Soo ^a  

^a Chungbuk National University   (South Korea)

^b Chung Ang University   (South Korea)

Author keywords

cabbage kimchi; Lactic acid bacteria; Leuconostoc species; PCR DGGE; Weissella species

Indexed keywords

BACTERIA; ELECTROPHORESIS; FERMENTATION; LACTIC ACID;

CABBAGE-KIMCHI; LACTIC ACID BACTERIA; LEUCONOSTOC; PCR-DGGE; WEISSELLA SPECIES;

POLYMERASE CHAIN REACTION;

ALLIUM SATIVUM; ALLIUM SCHOENOPRASUM; BRASSICA OLERACEA VAR. CAPITATA; CAPSICUM ANNUUM VAR. ANNUUM; LACTOBACILLUS SP.; LACTOCOCCUS LACTIS; LEUCONOSTOC; LEUCONOSTOC CITREUM; WEISSELLA; WEISSELLA CIBARIA; WEISSELLA CONFUSA; ZINGIBER OFFICINALE;

EID: 84938346789     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-015-0184-y     Document Type: Article

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