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Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation |
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| Authors: | Lee Kang Wook Shim Jae Min Kim Dong Wook Yao Zhuang Kim Jeong A. Kim Hyun-Jin Kim Jeong Hwan |
| Affiliation: | 1.Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University, Jinju, 52828, Korea ;2.Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, 52828, Korea ; |
| Abstract: | Food Science and Biotechnology - Kimchi was prepared with different types of salts: purified salt (PS), solar salt aged for 1 year (SS1), aged for 3 years (SS3), and bamboo salt... |
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