Isolation and Characterization of Kimchi Starters Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104 for Manufacture of Commercial Kimchi-Reference-Cited by-同舟云学术

Isolation and Characterization of Kimchi Starters Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104 for Manufacture of Commercial Kimchi

Published:2020-07-28 Issue:7 Volume:30 Page:1060-1066
ISSN:1017-7825
Container-title:Journal of Microbiology and Biotechnology
language:en
Short-container-title:J. Microbiol. Biotechnol.

Author:

Lee Kang wook¹,Kim Geun Su¹,Baek A Hyong¹,Hwang Hyun Sun¹,Kwon Do Young¹,Kim Sang gu¹,Lee Sang yun¹

Affiliation:

1. Pulmuone Institute of Technology, Cheongju, 28164, Republic of Korea

Publisher

Journal of Microbiology and Biotechnology

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Reference18 articles.

1. CAC. 2001. Codex, standard for kimchi (CODEX STAN 223-2001), pp. 1-3. In: . Codex Alimentarius Commission, Rome, Italy.

2. Improvements in the Quality and Shelf Life of Kimchi by Fermentation with the Induced Bacteriocin-Producing Strain, Leuconostoc citreum GJ7 as a Starter

3. An improved process of isomaltooligosaccharide production in kimchi involving the addition of a Leuconostoc starter and sugars

4. Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation

5. Lee CW, Ko CY, Ha DM. 1992. Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of isolates. Kor. J. Appl. Microbiol Biotechnol. 20: 102-109.

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