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2011•International Journal of Food MicrobiologyRequires access

Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation

Ji Young Jung, Se Hee Lee, Hyo‐Jung Lee, Hye‐Young Seo, Wan-Soo Park, Che Ok Jeon

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Key concepts: Leuconostoc mesenteroides, Weissella, Starter, Fermentation, Leuconostoc, Food science, Lactobacillus, Biology

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