Influence of Isolation Temperature on Isolating Diverse Lactic Acid Bacteria from Kimchi and Cultural Characteristics of Psychrotrophs

Kimchi is a traditional Korean fermented vegetable that is stored and fermented at low temperatures. However, kimchi lactic acid bacteria (LAB) are typically isolated under mesophilic conditions, which may be inappropriate for isolating the diverse LAB. Therefore, this study investigated the suitabl...

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Detalles Bibliográficos
Autores principales: Ko, Hye In, Jeong, Chang Hee, Park, Se-Jin, Kim, So-Rim, Eun, Jong-Bang, Kim, Tae-Woon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society for Microbiology and Biotechnology 2023
Materias:
Research article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10468671/
https://www.ncbi.nlm.nih.gov/pubmed/37280779
http://dx.doi.org/10.4014/jmb.2303.03047

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10468671/
https://www.ncbi.nlm.nih.gov/pubmed/37280779
http://dx.doi.org/10.4014/jmb.2303.03047

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