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Food Microbiology, ISSN 0740-0020, 09/2012, Volume 31, Issue 2, pp. 293 - 300
Journal Article
01/2018, ISBN 9781315890968
Book
Journal of Microbiology and Biotechnology, ISSN 1017-7825, 2015, Volume 25, Issue 5, pp. 559 - 568
Kimchi is a traditional Korean vegetable product that is naturally fermented by various microorganisms present in the raw materials. Among these... 
Starter culture | Lactic acid bacteria | Kimchi | Fermentation control | fermentation control | LACTOBACILLUS-PLANTARUM | QUALITY | MICROBIOLOGY | IDENTIFICATION | lactic acid bacteria | YEAST | WEISSELLA KOREENSIS OK1-6 | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | LACTIC-ACID BACTERIA | GROWTH | TOLERANT | LEUCONOSTOC-MESENTEROIDES | STRAIN | starter culture | 생물학
Journal Article
American Journal of Clinical Nutrition, ISSN 0002-9165, 05/2014, Volume 99, Issue 5, pp. 1248S - 1250S
Journal Article
International Journal of Food Microbiology, ISSN 0168-1605, 2006, Volume 106, Issue 3, pp. 270 - 285
Journal Article
Frontiers in Microbiology, ISSN 1664-302X, 10/2017, Volume 8
Journal Article
2017, ISBN 1118933761, 438
Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods.... 
Bacterial starter cultures
eBook
International Journal of Food Microbiology, ISSN 0168-1605, 02/2012, Volume 153, Issue 3, pp. 378 - 387
Journal Article
International Dairy Journal, ISSN 0958-6946, 05/2019, Volume 92, pp. 11 - 20
The influence of several disruption treatments on the viability and the release of intracellular enzymes of two strains of Streptococcus thermophilus (St1 and... 
FLAVOR-ENHANCEMENT | BACTERIA | SONICATED CULTURES | FOOD SCIENCE & TECHNOLOGY | HIGH-PRESSURE HOMOGENIZATION | BETA-GALACTOSIDASE | CHEDDAR CHEESE | PERMEABILIZATION | ADJUNCT CULTURES | LACTIC-ACID STARTER | SCALE DISRUPTION | Enzymes | Amino acids | Lactose | Cheese | Acetic acid
Journal Article