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2017•Food Science and BiotechnologyOpen access

Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation

Kang Wook Lee, Jae Min Shim, Dong Wook Kim, Zhuang Yao, Jeong A. Kim, Hyun‐Jin Kim, Jeong Hwan Kim

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Key concepts: Starter, Leuconostoc mesenteroides, Food science, Lactic acid, Fermentation, Bacteria, Chemistry, Titratable acid

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Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation — Research Paper | ScholarLens