The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/srep15445.pdf
Reference16 articles.
1. Lee, J. H., Bae, J. W. & Chun, J. Draft genome sequence of Weissella koreensis KCTC 3621T. J. Bacteriol. 194, 5711–5712 (2012).
2. Moon, Y. J. et al. Intracellular lipid accumulation inhibitory effect of Weissella koreensis OK1-6 isolated from kimchi on differentiating adipocyte. J. Appl. Microbiol. 113, 652–658 (2012).
3. Choi, H., Kim, Y. W., Hwang, I., Kim, J. & Yoon, S. Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough. Food Chem. 134, 2208–2216 (2012).
4. Ahn, G. H. et al. A competitive quantitative polymerase chain reaction method for characterizing the population dynamics during kimchi fermentation. J. Ind. Microbiol. Biotechnol. 42, 49–55 (2015).
5. Rhee, S. J., Lee, J. E. & Lee, C. H. Importance of lactic acid bacteria in Asian fermented foods. Microb. Cell Fact. 10, 1–13 (2011).
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