Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi

This study was carried out to investigate the isolation and characterization of lactic acid bacteria (LAB) from naturally fermented sauce-type kimchi. Sauce-type kimchi was prepared with fresh, chopped ingredients (Korean cabbage, radish, garlic, ginger, green onion, and red pepper). The two isolate...

Cur síos iomlán

Na minha lista:
Sonraí Bibleagrafaíochta
Main Authors: Jung, Suk Hee, Park, Joung Whan, Cho, Il Jae, Lee, Nam Keun, Yeo, In-Cheol, Kim, Byung Yong, Kim, Hye Kyung, Hahm, Young Tae
Formáid: Artigo
Teanga:Inglês
Foilsithe: The Korean Society of Food Science and Nutrition 2012
Ábhair:
Articles
Rochtain Ar Líne:https://ncbi.nlm.nih.gov/pmc/articles/PMC3866744/
https://ncbi.nlm.nih.gov/pubmed/24471087
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2012.17.3.217
Clibeanna: Cuir Clib Leis
Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!

Míreanna Comhchosúla