Effect of temperature on microbial changes during kimchi fermentation

Authors

  • F. Tabatabaei Yazdi Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran
  • B. Alizadeh Behbahani Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran
  • M. Mohebbi Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran
  • A. Mortazavi Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran
  • A. Ghaitaranpour Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran

Keywords:

Kimchi, Micro flora, Temperature, Yeast

Published

2013-01-23

How to Cite

Tabatabaei Yazdi, F. ., Alizadeh Behbahani, B. ., Mohebbi, M. ., Mortazavi, A. ., & Ghaitaranpour, A. . (2013). Effect of temperature on microbial changes during kimchi fermentation. Scientific Journal of Microbiology, 2(1), 9-14. Retrieved from https://www.sjournals.com/index.php/sjm/article/view/1404

Issue

Section

Original Article

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