| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6289088 | Food Microbiology | 2012 | 8 Pages |
Abstract
⺠We collected 100 samples periodically during the fermentation of 10 kinds of kimchi. ⺠The multiplex barcoded pyrosequencing of the 16S rRNA gene was employed. ⺠The diversity of bacterial communities varied depending on the types of kimchi.
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Authors
Eun-Jin Park, Jongsik Chun, Chang-Jun Cha, Wan-Soo Park, Che Ok Jeon, Jin-Woo Bae,