Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation.

Abstract

To investigate the effects of red pepper powder on kimchi fermentation, Baechu (Chinese cabbage) and Mu (radish) kimchi, with and without red pepper powder, were prepared and their characteristics, including pH, colony-forming units (CFU), microbial communities, and metabolites, were periodically monitored for 40days. Measurements of pH and CFU showed that… (More)
DOI: 10.1016/j.ijfoodmicro.2012.10.015

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