Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation

A MEDIUM FOR THE CULTIVATION OF LACTOBACILLI

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Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis

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Microbial population dynamics of kimchi, a fermented cabbage product

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Lactic acid production from lactose by Lactobacillus plantarum: kinetic model and effects of pH, substrate, and oxygen

Wenge Fu, A. P. Mathews · Biochemical Engineering Journal · 1999 · 212 citations

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Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai

Wentong Xue, Sze-Sze Tan, Hui Zhang et al. · Food Control · 2007 · 184 citations

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