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NTIS 바로가기Microbiology and biotechnology letters = 한국미생물·생명공학회지, v.48 no.4, 2020년, pp.533 - 538
Li, Ling (School of Biological and Chemical Engineering, Zhejiang University of Science and Technology) , Yan, Yu (School of Biological and Chemical Engineering, Zhejiang University of Science and Technology) , Ding, Weiqi (School of Biological and Chemical Engineering, Zhejiang University of Science and Technology) , Gong, Jinyan (School of Biological and Chemical Engineering, Zhejiang University of Science and Technology) , Xiao, Gongnian (School of Biological and Chemical Engineering, Zhejiang University of Science and Technology)
To investigate the effect of the predominant microorganisms in kimchi on quality, Leuconostoc mesenteroides ATCC 8293 was used as starter culture during kimchi fermentation. A higher number of lactic acid bacteria and lower initial pH were observed in starter kimchi than in non-starter kimchi in the...
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