Influence of Capsaicinoids Content on the Microbial Community during Kimchi Fermentation

Capsaicinoids in red pepper powder are known to show anti-bacterial effects; however, their effects during kimchi fermentation are not known. This study aimed to investigate the effects of various concentrations of capsaicinoids on kimchi fermentation. Five sets of kimchi samples were prepared using...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of microbiology and biotechnology 2019-10, Vol.29 (10), p.1580-1590
Hauptverfasser:	Park, Boyeon, Yang, Ji-Su, Moon, Eun Woo, Seo, Hye-Young, Ha, Ji-Hyoung
Format:	Artikel
Sprache:	kor
Schlagworte:	Capsaicinoids fermentation kimchi microbial community
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!