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...

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Detalles Bibliográficos
Autores principales: Jung, Suk Hee, Park, Joung Whan, Cho, Il Jae, Lee, Nam Keun, Yeo, In-Cheol, Kim, Byung Yong, Kim, Hye Kyung, Hahm, Young Tae
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2012
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3866744/
https://www.ncbi.nlm.nih.gov/pubmed/24471087
http://dx.doi.org/10.3746/pnf.2012.17.3.217

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3866744/
https://www.ncbi.nlm.nih.gov/pubmed/24471087
http://dx.doi.org/10.3746/pnf.2012.17.3.217

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