Characterization of Weissella koreensis SK Isolated from Kimchi Fermented at Low Temperature (around 0 °C) Based on Complete Genome Sequence and Corresponding Phenotype

This study identified lactic acid bacteria (LAB) that play a major role in kimchi fermented at low temperature, and investigated the safety and functionality of the LAB via biologic and genomic analyses for its potential use as a starter culture or probiotic. Fifty LAB were isolated from 45 kimchi s...

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Detalles Bibliográficos
Autores principales: Mun, So Yeong, Chang, Hae Choon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7464874/
https://www.ncbi.nlm.nih.gov/pubmed/32751267
http://dx.doi.org/10.3390/microorganisms8081147

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7464874/
https://www.ncbi.nlm.nih.gov/pubmed/32751267
http://dx.doi.org/10.3390/microorganisms8081147

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