Identification of lactic acid bacteria isolated from kimchi and studies on their suitability for application as starter culture in the production of fermented sausages-Reference-Cited by-同舟云学术

Identification of lactic acid bacteria isolated from kimchi and studies on their suitability for application as starter culture in the production of fermented sausages

Published:2006-03 Issue:3 Volume:72 Page:437-445
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Lee Joo-Yeon,Kim Cheon-Jei,Kunz Benno

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Lactic acid bacteria: classification and physiology;Axelsson,1998

2. Use of microbial cultures: meat products;Bacus;Food Technology,1981

3. Barner, C. (1992). Vergleichende Untersuchung des Assozationsverhaltens von prokaryontischen Mischsystemen in Abhängigkeit vom Fermentationsprinzip. Diplom Thesis, Rheinische Friedrich-Wilhelms-Universität, Bonn.

4. Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities;Buckenhueskes;FEMS Microbiology Reviews,1993

5. Evaluation of summer sausage manufactured using mixed lactobacillus and leuconostoc starter culture;Burrowes;Journal of Food Protection,1986

Cited by 73 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of brining and standardized drying on the composition, shelf stability, microbial safety and antioxidant status of four wild edible vegetables;Sustainable Food Technology;2024

2. Effect of headspace gas composition in kimchi packaging on the quality characteristics of kimchi;Journal of Food Science and Technology;2023-07-28

3. Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion;Foods;2023-04-19

4. Screening and Application of Novel Homofermentative Lactic Acid Bacteria Results in Low-FODMAP Whole-Wheat Bread;Fermentation;2023-03-28

5. Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”;Foods;2023-02-03