Biofilm could be defined as a complex communities of microorganisms seen affixed to
surfaces, they form clusters without sticking to any surface and buried firmly in an …

Interest in algal-based bio-compounds has increased significantly and could be a healthy
replacement for synthetic products. Certain algae could accumulate a high number of value …

Complex interactions occur within microbial communities during the fermentation process of
kimchi. Identification of these microorganisms provides the essential information required to …

The microbial communities in kimchi vary widely, but the precise effects of differences in
region of origin, ingredients, and preparation method on the microbiota are unclear. We …

Kimchi is manufactured using salted vegetables and various seasonings, including garlic,
scallion, and jeotgal (fermented seafood). However, similar to vegan diets, Korean temple …

To improve the quality of Chinese traditional Paocai, two psychrotolerant lactic acid bacteria
(LAB) strains were isolated from Paocai, and the quality of Chinese Paocai product using …

The use of probiotic starters can improve the sensory and health-promoting properties of
fermented foods. This study aimed to evaluate the suitability of probiotic lactic acid bacteria …

Excessive kimchi fermentation by lactic acid bacteria (LAB) during distribution and storage
may negatively influence the organoleptic properties of kimchi. Thus, this study aimed to …

Leuconostoc spp. are generally utilized as kimchi starters because of their beneficial effects
on kimchi fermentation and sensory characteristics. We developed a DNAzyme-based …

To develop a starter culture system for improving the shelf-life and quality of kimchi, we
prepared a mixed starter composed of Lactococcus lactis and Leuconostoc citreum. Two …