The effect of the pH on the growth of the lactic acid bacteria separated from Kimchi

摘要：

　　Among many factors affecting Kimchi fermentation,the prime cause of pH and acidity change stems from Lactic acid bacteria fermentation in Kimchi.This study is to see growth of three strains,Leuconostoc citreum,Weissella koreensis,Lactobacillus sakei in pH 5.5 and pH 4.5 mediums,which are commonly found during cold fermentation of Kimchi among the genus Leuconostoc,Weissella,Lactobacillus which are known as the most influential bacteria to the process of Kimchi fermentation.

作者: Jeehye An Jeaman Yeon Young soo Chang

作者单位: Dept.of Integrative Biomedical Science and Engineering,Kookmin University Dept.of Advanced Fermentation Fusion Science & Technology,Kookmin University

会议类型: 国际会议

会议名称: 第六届亚洲制冷空调大会(ACRA 2012)

会议地点: 西安

会议语种:英文

页码: 1-7

在线出版日期: 2012-08-26（万方平台首次上网日期，不代表论文的发表时间）