Identification of 2-hydroxyisocaproic acid production in lactic acid bacteria and evaluation of microbial dynamics during kimchi ripening

Lactic acid bacteria produce diverse functional metabolites in fermented foods. However, little is known regarding the metabolites and the fermentation process in kimchi. In this study, the culture broth from Leuconostoc lactis, a lactic acid bacterium isolated from kimchi, was analysed by liquid ch...

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Detalles Bibliográficos
Autores principales: Park, Boyeon, Hwang, Hyelyeon, Chang, Ji Yoon, Hong, Sung Wook, Lee, Se Hee, Jung, Min Young, Sohn, Sung-Oh, Park, Hae Woong, Lee, Jong-Hee
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5589888/
https://www.ncbi.nlm.nih.gov/pubmed/28883404
http://dx.doi.org/10.1038/s41598-017-10948-0

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5589888/
https://www.ncbi.nlm.nih.gov/pubmed/28883404
http://dx.doi.org/10.1038/s41598-017-10948-0

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