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

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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 http://sjournals.com/index.php/sjm/article/view/1404

Issue

Vol. 2 No. 1 (2013): January

Section

Original Article

License

Copyright (c) 2013 F. Tabatabaei Yazdi, B. Alizadeh Behbahani, M. Mohebbi, A. Mortazavi, A. Ghaitaranpour

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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