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Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation.
Kim, Su-Ji; Ha, Sanghyun; Dang, Yun-Mi; Chang, Ji Yoon; Mun, So Yeong; Ha, Ji-Hyoung.
Afiliación
  • Kim SJ; Hygienic Safety · Materials Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
  • Ha S; Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea.
  • Dang YM; Hygienic Safety · Materials Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
  • Chang JY; Hygienic Safety · Materials Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
  • Mun SY; Fermentation Regulation Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
  • Ha JH; Fermentation Regulation Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
J Microbiol Biotechnol ; 34(3): 622-633, 2024 Mar 28.
Article en En | MEDLINE | ID: mdl-37997263
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Lactobacillales / Alimentos Fermentados Idioma: En Revista: J Microbiol Biotechnol Año: 2024 Tipo del documento: Article
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Lactobacillales / Alimentos Fermentados Idioma: En Revista: J Microbiol Biotechnol Año: 2024 Tipo del documento: Article