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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Detalles Bibliográficos
Autores principales: Kim, Eiseul, Yang, Seung-Min, Kim, Hae-Yeong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151656/
https://www.ncbi.nlm.nih.gov/pubmed/34066045
http://dx.doi.org/10.3390/foods10051068

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151656/
https://www.ncbi.nlm.nih.gov/pubmed/34066045
http://dx.doi.org/10.3390/foods10051068

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