Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation
Jaejun Lee, Yun‐Jeong Choi, Min Jung Lee, Min Jung Lee, Sung Jin Park, Su Jin Oh, Ye‐Rang Yun, Sung Gi Min, Hye‐Young Seo, Sung‐Hee Park, Mi-Ai Lee, Mi-Ai Lee
Topics & Concepts
Lactobacillus sakeiStarterFermentationLeuconostoc mesenteroidesLactic acidFood scienceAcetic acidMannitolBacteriaFlavorChemistryLactobacillusBiologyBiochemistryGeneticsProbiotics and Fermented FoodsFood Quality and Safety StudiesPolyamine Metabolism and Applications