Selection and Characterization of Staphylococcus hominis subsp. hominis WiKim0113 Isolated from Kimchi as a Starter Culture for the Production of Natural Pre-converted Nitrite-Reference-Cited by-同舟云学术

Selection and Characterization of Staphylococcus hominis subsp. hominis WiKim0113 Isolated from Kimchi as a Starter Culture for the Production of Natural Pre-converted Nitrite

Published:2020-07 Issue:4 Volume:40 Page:512-526
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Hwang Hyelyeon^ORCID,Lee Ho Jae^ORCID,Lee Mi-Ai^ORCID,Sohn Hyejin^ORCID,Chang You Hyun^ORCID,Han Sung Gu^ORCID,Jeong Jong Youn^ORCID,Lee Sung Ho^ORCID,Hong Sung Wook^ORCID

Funder

Ministry of Agriculture, Food and Rural Affairs

Ministry of Science and ICT, South Korea

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2020.e29

Reference36 articles.

1. Alternatives to nitrite in processed meat: Up to date;Alahakoon;Trends Food Sci Technol,2015

2. Evaluation of a fourth-generation latex agglutination test for the identification of Staphylococcus aureus;Andriesse;Eur J Clin Microbiol Infect Dis,2011