Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation-Reference-Cited by-同舟云学术

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Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation

Published:2017-12-13 Issue: Volume: Page:
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Lee Kang Wook,Shim Jae Min,Kim Dong Wook,Yao Zhuang,Kim Jeong A.,Kim Hyun-Jin,Kim Jeong Hwan

Funder

Ministry of Oceans and Fisheries of Korea

MOE, Republic of Korea

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-017-0251-7.pdf

Reference22 articles.

1. Nam YD, Chang HW, Kim KH, Roh SW, Bae JW. Metatranscriptome analysis of lactic acid bacteria during kimchi fermentation with genome-probing microarray. Int. J. Food Microbiol. 130: 140–146 (2009)

2. Park KY, Jeong JK, Lee YE, Daily JW 3rd. Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. J. Med. Food 17: 6–20 (2014)

3. Choi IH, Noh JS, Han JS, Kim HJ, Han ES, Song YO. Kimchi, a fermented vegetable, improves serum lipid profiles in healthy young adults: randomized clinical trial. J. Med. Food 16: 223–229 (2013)

4. Islam MS. Choi H. Antidiabetic effect of Korean traditional baechu (Chinese cabbage) kimchi in a type 2 diabetes model of rats. J. Med. Food 12: 292–297 (2009)

5. Bautista-Gallego J, Rantsiou K, Garrido-Fern´andez A, Cocolin L, Arroyo-L´opez FN. Salt reduction in vegetable fermentation: reality or desire. J. Food Sci. 78: R1095–1100 (2013)

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