Heterofermentative lactic acid bacteria as a starter culture to control kimchi fermentation-Reference-Cited by-同舟云学术

Heterofermentative lactic acid bacteria as a starter culture to control kimchi fermentation

Published:2018-02 Issue: Volume:88 Page:181-188
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Moon Song Hee,Kim Cho Rong,Chang Hae Choon

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

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2. Improvements in the quality and shelf life of kimchi by fermentation with the induced bacterium-producing strain, Leuconostoc citreum GJ7 as a starter;Chang;Journal of Food Science,2010

3. Identification of the agent from Lactobacillus plantarum KFRI 464 that enhances bacteriocin production by Leuconostoc citreum GJ7;Chang;Journal Applied Microbiology,2007

4. Biochemical, microbiological and nutritional aspects of kimchi (Korean fermented vegetable products);Cheigh;Critical Reviews in Food Science and Nutrition,1994

5. Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product;Choi;Antonie Van Leeuwenhoek,2003

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