Microbial Ecology of Watery Kimchi-Reference-Cited by-同舟云学术

Microbial Ecology of Watery Kimchi

Published:2015-04-06 Issue:5 Volume:80 Page:M1031-M1038
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Kyung Kyu Hang¹,Medina Pradas Eduardo²³,Kim Song Gun⁴,Lee Yong Jae⁴,Kim Kyong Ho⁵,Choi Jin Joo⁶,Cho Joo Hyong⁶,Chung Chang Ho⁶,Barrangou Rodolphe³,Breidt Frederick⁷

Affiliation:

1. Dept. of Food Science; Sejong Univ; 98 Gunja-dong Gwangjin-gu Seoul 143-747 South Korea

2. Inst. de la Grasa (CSIC); Av. Padre Garcia Tejero 4; 41012 Seville Spain

3. Dept. of Food, Bioprocessing and Nutrition Sciences; 400 Dan Allen Drive, North Carolina State Univ; Raleigh NC 27695-7624 U.S.A

4. Microbial Resource Center/KCTC; Korea Research Inst. of Bioscience and Biotechnology; Daejeon 305-806 Republic of Korea

5. Dept. of Microbiology; Pukyong Natl. Univ; Pusan 608-737 South Korea

6. Dept. of Culinary Science and Food Service Management; Sejong Univ; 98 Gunja-dong Gwangjin-gu Seoul 143-747 South Korea

7. USDA-ARS; SAA Food Science Research Unit; 322 Schaub Hall, Box 7624, North Carolina State Univ; Raleigh NC 27695-7624 U.S.A

Publisher

Wiley

Subject

Food Science

Reference18 articles.

1. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products);Cheigh;Crit Rev Food Sci Nutr,1994

2. Microbial population dynamics of kimchi, a fermented cabbage product;Cho;FEMS Microbiol Lett,2006

3. Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi;Jeong;Int J Food Microbiol,2013

4. Kimchi microflora: history, current status, and perspectives for industrial kimchi production;Jung;Appl Microbiol Biotechnol,2014

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