Influence of Isolation Temperature on Isolating Diverse Lactic Acid Bacteria from Kimchi and Cultural Characteristics of Psychrotrophs
Hye In Ko, Chang Hee Jeong, Se-Jin Park, So-Rim Kim, Jong‐Bang Eun, Tae-Woon Kim
Abstract
, which was isolated at all isolation temperatures, there was a difference in the fatty acid composition of membranes between strains that could grow well at 30°C and those that could not. These findings can contribute to the isolation of more diverse psychrotrophic strains that were not well isolated under mesophilic temperatures.
Topics & Concepts
LeuconostocLactic acidFood scienceWeissellaIsolation (microbiology)FermentationBacteriaMesophileBiologyFermentation in food processingMicrobiologyChemistryLactobacillusGeneticsProbiotics and Fermented FoodsFood Quality and Safety StudiesGABA and Rice Research