Heterofermentative lactic acid bacteria dominate in Korean commercial kimchi

Lactic acid bacterial communities in kimchi prepared by representative Korean kimchi companies were investigated using a pyrosequencing method. The pH values of 9 kimchi varieties (K1-K9) ranged from 4.3 to 4.7, and total lactic acid bacterial (LAB) counts ranged from 1.3x10(7) to 1.6x10(9) CFU/g. W...

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Bibliographische Detailangaben
Veröffentlicht in:Food Sci Biotechnol
Hauptverfasser: Kim, Hee-Young, Bong, Yeon-Ju, Jeong, Ji-Kang, Lee, Sungbum, Kim, Byung-Yong, Park, Kun-Young
Format: Artigo
Sprache:Inglês
Veröffentlicht: The Korean Society of Food Science and Technology 2016
Schlagworte:
Research Note
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6049203/
https://ncbi.nlm.nih.gov/pubmed/30263303
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0075-x
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