Changes in Microbial Community by Salt Content in Kimchi during Fermentation-Reference-Cited by-同舟云学术

Changes in Microbial Community by Salt Content in Kimchi during Fermentation

Published:2021-06-30 Issue:6 Volume:50 Page:648-653
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Hong Geun-Hye¹^ORCID,Lee So-Young¹,Park Eui-Seong²,Park Kun-Young¹^ORCID

Affiliation:

1. Department of Food Science and Biotechnology, CHA University

2. Department of Food and Nutrition, Yonsei University

Funder

The GRRC program of Gyeonggi province

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2021/050/JKFN050-06-648.pdf

Reference33 articles.

1. Abdulkarim SM, Fatimah AB, Anderson JG. Effect of salt concentrations on the growth of heat-stressed and unstressed Escherichia coli. J Food Agric Environ. 2009. 7:51-54.

2. AOAC. Official methods of analysis:79.

3. A Nationwide Survey on the Preference Characteristics of Minor Ingredients for Winter Kimchi

4. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products)

5. Cho EJ. Standardization and cancer chemopreventive activities of Chinese cabbage kimchi. Dissertation.

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