2005•International Journal of Food MicrobiologyRequires access

Analysis of kimchi microflora using denaturing gradient gel electrophoresis

Jung‐Sook Lee, Gun-Young Heo, Jun Won Lee, Yun-Jung Oh, Jeong A Park, Yong-Ha Park, Yu‐Ryang Pyun, Jong Seog Ahn

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Key concepts: Lactobacillus sakei, Temperature gradient gel electrophoresis, Weissella, Leuconostoc, Lactobacillus, Fermentation, Fermentation in food processing, Bacteria

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