Effect of low salt concentrations on microbial changes during Kimchi fermentation monitored by PCR-DGGE and their sensory acceptance

Journal of Microbiology and Biotechnology

Volumn 25, Issue 12, 2015, Pages 2049-2057

  Ahmadsah, Lenny S F ^a   Min, Sung Gi ^a   Han, Seon Kyeong ^a   Hong, Yeun ^a   Kim, Hae Yeong ^a  

^a Kyung Hee University   (South Korea)

Author keywords

Kimchi; Lactic acid bacteria; Low salt; PCR DGGE; Sensory evaluation

Indexed keywords

ACIDIFICATION; CELL COUNT; FERMENTATION; KIMCHI; LACTIC ACID BACTERIUM; POLYMERASE CHAIN REACTION; SAFETY; SALT INTAKE; SENSORY EVALUATION; BIOTA; CLASSIFICATION; DENATURING GRADIENT GEL ELECTROPHORESIS; FOOD CONTROL; GENETICS; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLALES; METABOLISM; TASTE; TEMPERATURE;

INORGANIC SALT;

BIOTA; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLALES; POLYMERASE CHAIN REACTION; SALTS; TASTE; TEMPERATURE;

EID: 84949434380     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: 10.4014/jmb.1506.06058     Document Type: Article

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