Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi
This study was carried out to investigate the isolation and characterization of lactic acid bacteria (LAB) from naturally fermented sauce-type kimchi. Sauce-type kimchi was prepared with fresh, chopped ingredients (Korean cabbage, radish, garlic, ginger, green onion, and red pepper). The two isolate...
| Main Authors: | , , , , , , , |
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| Format: | Online |
| Language: | English |
| Published: |
The Korean Society of Food Science and Nutrition
2012
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3866744/ |