Novel multiplex PCR for the detection of lactic acid bacteria during kimchi fermentation-Reference-Cited by-同舟云学术

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Novel multiplex PCR for the detection of lactic acid bacteria during kimchi fermentation

Published:2009-04 Issue:2 Volume:23 Page:90-94
ISSN:0890-8508
Container-title:Molecular and Cellular Probes
language:en
Short-container-title:Molecular and Cellular Probes

Author:

Cho Kye Man,Math Renukaradhya K.,Asraful Islam Shah Md.,Lim Woo Jin,Hong Su Young,Kim Jong Min,Yun Myoung Geun,Cho Ji Joong,Yun Han Dae

Publisher

Elsevier BV

Subject

Cell Biology,Molecular Biology

Reference25 articles.

1. Microbial evaluation of commercially packed kimchi products;Kwon;Food Science and Biotechnology,2007

2. Characteristics of kimchi containing paprika instead of hot pepper;Kim;Food Sci Biotechnol,2001

3. Codex standard for kimchi. Codex Stan 223;Codex Alimentarius Commission (Codex),2001

4. Effect of temperature and salt concentration on Kimchi fermentation;Mheen;Kor J Food Sci Technol,1984

5. Reevaluation of isolation and identification of Gram-positive bacteria in kimchi;Lim;Kor J Microbiol,1989

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