Organic acid type in kimchi is a key factor for determining kimchi starters for kimchi fermentation control

This study was conducted to confirm the effectiveness of kimchi starters (KSs) by investigating their growth characteristics. First, we assessed the growth characteristics of five lactic acid bacteria (LAB) strains (Lactococcus lactis WiKim0124; Companilactobacillus allii WiKim39; and Leuconostoc me...

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Hlavní autoři:	Jin Yong Kang, Moeun Lee, Jung Hee Song, Eun Ji Choi, So Yeong Mun, Daun Kim, Seul Ki Lim, Namhee Kim, Bo Yeon Park, Ji Yoon Chang
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2024-09-01
Edice:	Heliyon
Témata:	Lactic acid bacteria Malolactic fermentation Lactic acid Acetic acid Starter culture
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2405844024128915
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