Hoa Van Ba, Hyun-Woo Seo, Pil‐Nam Seong, Sun Moon Kang, Yoon Seok Kim, Soo-Hyun Cho, Beom-Young Park, Jun-Sang Ham, Jin‐Hyoung Kim
Abstract
showed slightly lower acidification than the commercial starter culture, however, it significantly improved the eating quality of the product.
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showed slightly lower acidification than the commercial starter culture, however, it significantly improved the eating quality of the product.
Key concepts: Starter, Lactobacillus plantarum, Fermentation, Food science, Probiotic, Chemistry, Food spoilage, Biology