Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough-Reference-Cited by-同舟云学术

Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough

Published:2012-10 Issue:4 Volume:134 Page:2208-2216
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Choi Hyejung,Kim Yeo-Won,Hwang Inyoung,Kim Jeongho,Yoon Sun

Funder

Youlchon Foundation (Nongshim Corporation and its affiliated companies) in Korea

Brain Korea 21 Project, College of Human Ecology, Yonsei University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

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3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein–dye binding;Bradford;Analytical Biochemistry,1976

4. Microbial population dynamics of kimchi, a fermented cabbage product;Cho;FEMS Microbiology Letters,2006

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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