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Journal of microbiology and biotechnology, v.32 no.10, 2022년, pp.1219 - 1225
Heo, Sojeong (Department of Food and Nutrition, Dongduk Women's University) , Kim, Tao (Department of Food and Nutrition, Dongduk Women's University) , Na, Hong-Eun (Department of Food and Nutrition, Dongduk Women's University) , Lee, Gawon (Department of Food and Nutrition, Dongduk Women's University) , Park, Jung-Hyun (Department of Food and Nutrition, Dongduk Women's University) , Park, Hee-Jung (Department of Food and Nutrition, Sangmyung University) , Jeong, Do-Won (Department of Food and Nutrition, Dongduk Women's University)
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Microorganisms involved in food fermentation not only improve the aroma and taste of the food, but also enhance its preservation. Thus, they are added as starter cultures to boost the final product quality of commercial fermented foods. Although these microorganisms originate from fermented foods an...
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