| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6290322 | International Journal of Food Microbiology | 2012 | 10 Pages |
Abstract
⺠The use of Leuconostoc mesenteroides as a starter in kimchi fermentation. ⺠Analysis of microbial succession and metabolites during kimchi fermentation. ⺠The genera Leuconostoc, Lactobacillus, and Weissella were dominant LAB in kimchi. ⺠Starter kimchi fermented faster with more metabolite production.
Keywords
Related Topics
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Food Science
Authors
Ji Young Jung, Se Hee Lee, Hyo Jung Lee, Hye-Young Seo, Wan-Soo Park, Che Ok Jeon,