Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter.

@article{Chang2010ImprovementsIT,
  title={Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter.},
  author={Ji Yoon Chang and Hae Choon Chang},
  journal={Journal of food science},
  year={2010},
  volume={75 2},
  pages={M103-10}
}
UNLABELLED To improve the quality and self-life of kimchi, the induced bacteriocin-producing lactic acid bacteria (LAB), Leuconostoc citreum GJ7, was introduced into kimchi fermentation as a starter. The kimchi preparations were incubated at 7 degrees C for 12 to 15 d, and then stored at -1 degrees C. Thereafter, changes in their characteristics were monitored for 125 d. When a kimchi starter was introduced into a nonsterile and open kimchi fermentation system, over-ripening of kimchi was… CONTINUE READING