Identification of Didecyldimethylammonium Salts and Salicylic Acid as Antimicrobial Compounds in Commercial Fermented Radish Kimchi
Author:
Affiliation:
1. Department of Chemistry, Saginaw Valley State University, 7400 Bay Road, University Center, Michigan 48710, United States
2. Griffith Laboratories Limited, 757 Pharmacy Avenue, Toronto, Ontario, Canada M1L 3J8
Funder
Natural Sciences and Engineering Research Council of Canada
Alberta Innovates - Health Solutions
Canada Research Chairs
Griffith Laboratories Canada
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf5063588
Reference49 articles.
1. Preservation and fermentation: past, present and future
2. Growth Inhibitory Effects of Kimchi (Korean Traditional Fermented Vegetable Product) against Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus
3. Antibacterial metabolites of lactic acid bacteria: Their diversity and properties
4. Bacteriocins: developing innate immunity for food
5. Bacteriocins from Lactic Acid Bacteria: Production, Purification, and Food Applications
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