Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis.

Abstract

Kimchi is a traditional Korean food that is fermented from vegetables such as Chinese cabbage and radish. Many bacteria are involved in kimchi fermentation and lactic acid bacteria are known to perform significant roles. Although kimchi fermentation presents a range of environmental conditions that could support many different archaea and yeasts, their… (More)
DOI: 10.1016/j.ijfoodmicro.2008.05.013

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