Effect of Enterotoxigenic Escherichia coli on Microbial Communities during Kimchi Fermentation

The diverse microbial communities in kimchi are dependent on fermentation period and temperature. Here, we investigated the effect of enterotoxigenic Escherichia coli (ETEC) during the fermentation of kimchi at two temperatures using high-throughput sequencing. There were no differences in pH betwee...

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Detalles Bibliográficos
Autores principales: Lee, Woojung, Choi, Hyo Ju, Zin, Hyunwoo, Kim, Eiseul, Yang, Seung-Min, Hwang, Jinhee, Kwak, Hyo-Sun, Kim, Soon Han, Kim, Hae-Yeong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society for Microbiology and Biotechnology 2021
Materias:
Research article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9705866/
https://www.ncbi.nlm.nih.gov/pubmed/34489379
http://dx.doi.org/10.4014/jmb.2108.08038

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9705866/
https://www.ncbi.nlm.nih.gov/pubmed/34489379
http://dx.doi.org/10.4014/jmb.2108.08038

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