Origin of lactic acid bacteria in mulkimchi fermentation

The assortment of endophytic lactic acid bacteria (LAB) in kimchi derives from its raw vegetables, which include Chinese cabbage, radish, welsh onion, onion, garlic, red pepper, and ginger. These vegetables were examined during mulkimchi fermentation using gene-specific multiplex polymerase chain re...

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Veröffentlicht in:	Journal of applied biological chemistry 2019-12, Vol.62 (4), p.441-446
Hauptverfasser:	Hwang, Chung Eun, Haque, Md. Azizul, Hong, Su Young, Kim, Su Cheol, Cho, Kye Man
Format:	Artikel
Sprache:	kor
Schlagworte:	Endophytic Kimchi-vegetables Lactic acid bacteria Mulkimchi Multiplex-PCR Origin
Online-Zugang:	Volltext
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