Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing.

@article{Park2012BacterialCA,
  title={Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing.},
  author={Eun-Jin Park and Jongsik Chun and Chang-Jun Cha and W. S. Park and Che Ok Jeon and Jin-Woo Bae},
  journal={Food microbiology},
  year={2012},
  volume={30 1},
  pages={
          197-204
        }
}
Kimchi, a food made of fermented vegetables, is densely populated by indigenous microorganisms that originate from the raw ingredients under normal conditions. Most microbiological studies on kimchi have been on the most popular dish, baechu-kimchi (Chinese cabbage kimchi). Therefore, relatively little is known about the various other kinds of kimchi (depending on the region, season, main ingredient, starter culture inoculation and recipe). In this study, we collected 100 samples periodically… Expand
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