A novel NADH fluorescence‐based method for identifying and monitoring lactic acid bacteria growths in kimchi-Reference-Cited by-同舟云学术

A novel NADH fluorescence‐based method for identifying and monitoring lactic acid bacteria growths in kimchi

Published:2021-01-03 Issue:6 Volume:56 Page:2946-2960
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Chae So Jeong¹^ORCID,Kim Eun Jeong²^ORCID,Chang Hae Choon¹^ORCID

Affiliation:

1. Department of Food and Nutrition Kimchi Research Center Chosun University 309 Pilmun‐daero, Dong‐gu Gwangju501‐759Korea

2. Department of Refrigerator RD/ED Home Appliance & Air Solution Company, LG Electronics 170 Seongsanpaechong‐ro, Seongsan‐gu Changwon‐si, Gyeongsangnam‐do Korea

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14935

Reference38 articles.

1. Development of a portable spectrofluorimeter for measuring the microbial spoilage of minced beef

2. Recent Advances in the Use of Intrinsic Fluorescence for Bacterial Identification and Characterization

3. Identification by fluorescence spectroscopy of lactic acid bacteria isolated from a small-scale facility producing traditional dry sausages

4. Utilization of laser induced fluorescence for the discrimination between two bacterial strains

5. Freshness indicator for monitoring changes in quality of packaged kimchi during storage

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