Isolation, identification, and characterization of a bacteriocin-producing Enterococcus sp. from kimchi and its application to kimchi fermentation

Journal of Microbiology and Biotechnology

Volumn 14, Issue 5, 2004, Pages 924-931

  Moon, Gi Seong ^a,b   Kang, Chang Hoon ^c   Pyun, Yu Ryang ^b   Kim, Wang June ^a  

^a Korea Food Research Institute   (South Korea)

^b Yonsei University   (South Korea)

^c Lotte R and D Center   (South Korea)

Author keywords

Bacteriocin; Enterococcus sp.; Kimchi; Shelf life

Indexed keywords

BACTERIOCIN; CHITOSAN; DNA 16S; FUMARIC ACID; LACTIC ACID;

ACIDITY; AGING; ARTICLE; BACTERIAL GROWTH; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; BIOCHEMISTRY; CONTROLLED STUDY; DNA SEQUENCE; ENTEROCOCCUS; FERMENTATION; FERMENTATION INHIBITION; FERMENTATION TECHNIQUE; FOOD PROCESSING; FOOD SPOILAGE; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; MORPHOLOGY; NONHUMAN; PH; REFERENCE VALUE; SHELF LIFE; TEMPERATURE MEASUREMENT; YEAST;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; ENTEROCOCCUS SP.; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; NEGIBACTERIA; POSIBACTERIA;

EID: 8644260185     PISSN: 10177825     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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