Combined effect of various salt concentrations and lactic acid bacteria fermentation on the survival of Escherichia coli O157:H7 and Listeria monocytogenes in white kimchi at different temperatures
Ji‐Yeon Kim, Young‐Min Bae, Sun‐Young Lee
Topics & Concepts
Listeria monocytogenesLactic acidFermentationFood scienceEscherichia coliBacteriaChemistryListeriaSalt (chemistry)SalmonellaBiologyBiochemistryGeneticsGenePhysical chemistryFood Quality and Safety StudiesProbiotics and Fermented FoodsListeria monocytogenes in Food Safety