Microbial population dynamics of kimchi, a fermented cabbage product

Author:

Cho Jinhee,Lee Dongyun,Yang Changnam,Jeon Jongin,Kim Jeongho,Han Hongui

Publisher

Oxford University Press (OUP)

Subject

Genetics,Molecular Biology,Microbiology

Reference15 articles.

1. Cheigh HS & Park KY (1994) Biochemical, microbiological, and nutritional aspets of kimchi (Korean fermented vegetable products). Crit Rev Food Sci Nutr 34: 175–203.

2. Choi IK , Jung SH , Kim BJ , Park SY , Kim J & Han HU (2003) Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product. Antonie van Leeuwenhoek 84: 247–253.

3. Dols M , Chraibi W , Remaud-Simeon M , Lindley ND & Monsan PF (1997) Growth and energetics of Leuconostoc mesenteroides NRRL B-1299 during metabolism of various sugars and their consequences for dextransucrase production. Appl Environ Microbiol 63: 2159–2165.

4. Jang J , Kim B , Lee J , Kim J , Jeong G & Han H (2002) Identification of Weissella species by the genus-specific amplified ribosomal DNA restriction analysis. FEMS Microbiol Lett 212: 29–34.

5. Jang J , Kim B , Lee J & Han H (2003) A rapid method for identification of typical Leuconostoc species by 16S rDNA PCR-RFLP analysis. J Microbiol Methods 55: 295–302.

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