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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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| Pubblicato in: | Food Sci Biotechnol |
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| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
The Korean Society of Food Science and Technology
2016
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| Soggetti: | |
| Accesso online: | 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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