Modulating kimchi taste and fermentation with Latilactobacillus sakei, Leuconostoc mesenteroides, and Weissella koreensis starters
Seok-Young Moon, Chang Hee Jeong, In Min Hwang, Daun Kim, Mo Eun Lee, Seul-Gi Jeong, Ho Myeong Kim
Topics & Concepts
Leuconostoc mesenteroidesLactobacillus sakeiWeissellaFood scienceFermentationTasteLeuconostocChemistryBitter tasteBiologyLactic acidBacteriaLactobacillusGeneticsProbiotics and Fermented FoodsFood Quality and Safety StudiesBiochemical Analysis and Sensing Techniques