Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation-Reference-Cited by-同舟云学术

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Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation

Published:2023-11-20 Issue: Volume: Page:
ISSN:1017-7825
Container-title:Journal of Microbiology and Biotechnology
language:en
Short-container-title:J. Microbiol. Biotechnol.

Author:

Kim Su-Ji¹²,Ha Sanghyun¹,Dang Yun-Mi¹,Chang Ji Yoon³,Mun So Yeong³,Ha Ji-Hyoung¹

Affiliation:

1. Hygienic Safety Materials Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea

2. Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea

3. Fermentation Regulation Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea

Publisher

Korean Society for Microbiology and Biotechnology

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quantification of Pectobacterium carotovorum subsp. carotovorum in kimchi cabbage using a surface-enhanced Raman scattering platform with silver nanostructures;Biosensors and Bioelectronics;2025-01

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