Lactic acid bacteria (LAB) have been used for various food fermentations for thousands of
years. Recently, LAB are receiving increased attention due to their great potential as …

Lacto-fermentation is a traditional preservation technique that improves the texture and
flavor of vegetables. In Korean cuisine, kimchi is highly regarded for its captivating and …

This study aimed to establish a mixed starter culture to standardize the flavor of kimchi, a
traditional Korean food. Leuconostoc mesenteroides and Lactobacillus sakei were selected …

Lactic acid bacteria (LAB) in kimchi, a traditional Korean food, are major fermentative
microorganisms affecting the quality, safety, and nutritional and organoleptic properties of …

Kimchi, a popular traditional Korean fermented food, is produced by fermenting vegetables
with various spices and salt. Salt plays an important role in the preparation of kimchi and …

Red sour soup (RSS) is a traditional fermented seasoning used by people in Guizhou
Province, China. The volatile compounds were detected by gas chromatography ion mobility …

Using the previous batch of fermented product to initiate fermentation (ie, community-level
bioaugmentation) is a common production technique for fermented foods. As the …

Starch paste, one of the ingredients used in kimchi, facilitates fermentation by acting as a
nutrient source for microorganisms during the fermentation process. Changes in microbial …

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 …

To study the effects of mixed starter consisted of different fermentative type of lactic acid
bacteria (LAB) on the fermentation of suansun, two lactic acid bacteria (Leuconostoc citreum …