The effect of kimchi on the microbiological stability of fermented sausage.

@article{Park2012TheEO,
  title={The effect of kimchi on the microbiological stability of fermented sausage.},
  author={Young-Seo Park and Joo-Yeon Lee},
  journal={Meat science},
  year={2012},
  volume={92 4},
  pages={721-7}
}
The effects of kimchi and freeze-dried kimchi-powder added to raw meat mixtures on the microbiological quality of fermented sausage were studied. The results clearly demonstrated that the lactic acid bacteria (LAB) integrated via the addition of kimchi as well as kimchi-powder were well adapted to the new habitat of fermenting sausage, reaching maximum… CONTINUE READING