The impact of vegan production on the kimchi microbiome

Food Microbiology

Volumn 74, Issue , 2018, Pages 171-178

  Zabat, Michelle A ^a,b   Sano, William H ^a,b   Cabral, Damien J ^a   Wurster, Jenna I ^a   Belenky, Peter ^a  

^a BROWN UNIVERSITY   (United States)

^b NONE

Author keywords

Artisan; Fermentation; High throughput sequencing; Kimchi; Microbiome; Probiotics; Vegan

Indexed keywords

BACTERIAL DNA; PROBIOTIC AGENT; RNA 16S;

BACTERIUM; BIODIVERSITY; CLASSIFICATION; FERMENTATION; FERMENTED PRODUCT; FOOD CONTROL; GENETICS; HIGH THROUGHPUT SEQUENCING; ISOLATION AND PURIFICATION; LACTOBACILLALES; MICROBIAL CONSORTIUM; MICROBIOLOGY; PROCEDURES; SEQUENCE ANALYSIS; TEMPERATURE; VEGAN;

BACTERIA; BIODIVERSITY; DNA, BACTERIAL; FERMENTATION; FERMENTED FOODS; FOOD MICROBIOLOGY; HIGH-THROUGHPUT NUCLEOTIDE SEQUENCING; LACTOBACILLALES; MICROBIAL CONSORTIA; PROBIOTICS; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS; TEMPERATURE; VEGANS;

EID: 85045437144     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2018.04.001     Document Type: Article

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