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Analysis of Cultivable Microbial Community during Kimchi Fermentation Using MALDI-TOF MS
Kimchi, a traditional Korean fermented vegetable, has received considerable attention for its health-promoting effects. This study analyzes the cultivable microbial community in kimchi fermented at different temperatures using matrix-assisted laser desorption/ionization time-of-flight mass spectrome...
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| Pubblicato in: | Foods |
|---|---|
| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2021
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8151656/ https://ncbi.nlm.nih.gov/pubmed/34066045 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10051068 |
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