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NTIS 바로가기Journal of microbiology and biotechnology, v.25 no.5, 2015년, pp.559 - 568
Lee, Mo-Eun (Research Department, World Institute of Kimchi) , Jang, Ja-Young (Research Department, World Institute of Kimchi) , Lee, Jong-Hee (Research Department, World Institute of Kimchi) , Park, Hae-Woong (Research Department, World Institute of Kimchi) , Choi, Hak-Jong (Research Department, World Institute of Kimchi) , Kim, Tae-Woon (Research Department, World Institute of Kimchi)
Kimchi is a traditional Korean vegetable product that is naturally fermented by various microorganisms present in the raw materials. Among these microorganisms, lactic acid bacteria dominate the fermentation process. Natural fermentation with unsterilized raw materials leads to the growth of various...
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