Heterofermentative lactic acid bacteria as a starter culture to control kimchi fermentation

Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation

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Improvements in the Quality and Shelf Life of Kimchi by Fermentation with the Induced Bacteriocin‐Producing Strain,  <i>Leuconostoc citreum</i>  GJ7 as a Starter

Ji Yoon Chang, Hae Choon Chang · Journal of Food Science · 2010 · 159 citations

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Microbial Succession and Metabolite Changes during Long‐Term Storage of Kimchi

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Starter culture fermentation of Chinese sauerkraut: Growth, acidification and metabolic analyses

Tao Xiong, Xiao Li, Qianqian Guan et al. · Food Control · 2014 · 123 citations

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Growth and energetics of Leuconostoc mesenteroides NRRL B-1299 during metabolism of various sugars and their consequences for dextransucrase production

W Chraibi, Magali Remaud‐Siméon, N.D. Lindley et al. · Applied and Environmental Microbiology · 1997 · 112 citations · Full text

Life Sciences, Biochemistry, Microbiology +17