Original paper
Source Tracking and Succession of Kimchi Lactic Acid Bacteria during Fermentation
Abstract
This study aimed at evaluating raw materials as potential lactic acid bacteria (LAB) sources for kimchi fermentation and investigating LAB successions during fermentation. The bacterial abundances and communities of five different sets of raw materials were investigated using plate‐counting and pyrosequencing. LAB were found to be highly abundant in all garlic samples, suggesting that garlic may be a major LAB source for kimchi fermentation. LAB...
Paper Details
Title
Source Tracking and Succession of Kimchi Lactic Acid Bacteria during Fermentation
Published Date
Jun 30, 2015
Journal
Volume
80
Issue
8
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Notes
History