Distribution of lactic acid bacteria in garlic (Allium sativum) and green onion (Allium fistulosum) using SDS-PAGE whole cell protein pattern comparison and 16S rRNA gene sequence analysis-Reference-Cited by-同舟云学术

Distribution of lactic acid bacteria in garlic (Allium sativum) and green onion (Allium fistulosum) using SDS-PAGE whole cell protein pattern comparison and 16S rRNA gene sequence analysis

Published:2012-10 Issue:5 Volume:21 Page:1457-1462
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Jung Hyun-Ji,Hong Yeun,Yang Hee-Seok,Chang Hae-Choon,Kim Hae-Yeong

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-012-0192-0.pdf

Reference31 articles.

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3. Cho NC, Jhon DY, Shin MS, Hong YH, Lim HS. Effect of garlic concentrations on growth of microorganisms during kimchi fermentation. Korean J. Food Sci. Technol. 20: 231–235 (1988)

4. Rees LP, Minney SF, Plummer NT, Slater JH, Skyrme DA. A quantitative assessment of the antimicrobial activity of garlic (Allium sativum). World J. Microbiol. Biot. 9: 303–307 (1993)

5. Kyung KH, Park KS, Kim YS. Isolation and characterization of bacteria resistant to the antimicrobial activity of garlic. J. Food Sci. 61: 226–229 (1996)

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