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Alakomi, H.-L., Skytta, E., Saarela, M., Mattila- Sandholm, T., Latva-Kala, K. and Helander, I. M. : Lactic acid permeabilizes gram negative bacteria by disrupting the outer membrane. Applied and Environmental Microbiology, 66(5), 2001-2005, 2000 crossref(new window)

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Ampe, F., ben Omar, N., Moizan, C., Wacher, C. and Guyot, J. P. : Polyphasic study of the spatial distribution of microorganisms in Mexican pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations. Applied and Environmental Microbiology, 65, 5464-5473, 1999

AOAC International : Official Methods of Analysis, 18th ed., Association of Official Analytical Chemists, Gaithersburg, 28.1.29, 2005

Beuchat, L. R. : Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables. Microbes and Infection, 4, 413-423, 2002 crossref(new window)

Beuchat, L. R.: Pathogenic microorganisms associated fresh produce. Journal of Food Protection, 59, 204-216, 1996

Caplice, E. and Fitzgerald, G. F. : Food fermentation: role of microorganisms in food production and preservation. International Journal of Food Microbiology, 50, 131-149, 1999 crossref(new window)

Cheigh, C. I., Choi, H. J., Park, H., Kim, S. B., Kook, M. C., Kim, T. S., Hwang, J. K. and Pyun, Y. R. : Influence of growth conditions on the production of a nisin-like bacteriocin by Lactococcus lactis subsp. lactis A164 isolated from kimchi. Journal of Bacteriology, 95(3), 225-235, 2002

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Escalante, A., Wacher, C. and Farres, A. : Lactic acid bacterial diversity in the traditional Mexican fermented dough pozol as determined by 16S rDNA sequence analysis. International Journal of Food Microbiology, 64, 21-31, 2001 crossref(new window)

Han, B. R. : The 100 types of our kimchi which we should know. Hyunam-sa, Seoul, 1999 (in Korean)

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Kim, D.-H., Song, H.-P., Yook, H.-S., Ryu, Y.-G., and Byun, M.-W. : Isolation of enteric pathogens in the fermentation process of kimchi and its radicidation by gamma irradiation. Food Control, 15, 441-445, 2004 crossref(new window)

Kim, J. G. : Microbiological quality assessment of kimbap according to preparation and cooking condition and identification of critical control points in the processes. Journal of Food Hygiene and Safety, 19(2), 66-73, 2004

Kim, J. G. and Lee, K. M. : Inhibitory effect of Korean fermented vegetables (kimchi) on the growth and aflatoxin production of Aspergillus parasiticus- Part 1. Korean Journal of Environmental Health, 33(3), 190-194, 2007

Kim, J. G. and Yoon, J. S. : Changes of index microorganismss and lactic acid bacteria of Korean fermented vegetables (kimchi) during the ripening and fermentation-Part 1. Korean Journal of Environmental Health, 31(1), 79-85, 2005

Kim, M. and Chun, J. : Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis. International Journal of Food Microbiology, 103(1), 91- 96, 2005 crossref(new window)

Korea Food and Drug Administration (KFDA): Food Code of Korea, 96-105, 2005

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Lee, C. W., Ko, C. Y. and Ha, D. M. : Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates. Korean Journal of Applied Microbiology and Biotechnology, 20, 102-109, 1992 (in Korean)

Lee, J. Y. and Kunz, B. : The antioxidant properties of baechu-kimchi and free-dried kimchi-powder in fermented sausages. Meat Science, 69(4), 741-747, 2005 crossref(new window)

Marriott, N. G. and Robertson G. : Essentials of food sanitation, Chapman & Hall, New York, 53, 1997

McMahon, M. A. S. and Wilson, I. G. : The occurrence of enteric pathogens and Aeromonas species in organic vegetables. International Journal of Food Microbiology, 70, 155-162, 2001 crossref(new window)

Meng, J. and Doyle, M. P. : Introduction-Microbiological food safety. Microbes and Infection, 4(4), 395-397, 2002 crossref(new window)

Mheen, T. I. and Kwon, T. W. : Effect of temperature and salt concentration on kimchi fermentation, Korean Journal of Food Science Technology, 16(4), 443-450, 1984

Nguyen-the, C. and Carlin, F. : The microbiology of minimally processed fresh fruits and vegetables. Critical Reviews in Food Science and Nutrition, 34(4), 370-401, 1994

Nout, M. J. R. and Motarjemi, Y. : Assessment of fermentation as a household technology for improving food safety: a joint FAO/WHO workshop. Food Control, 8(5-6), 221-226, 1997 crossref(new window)

Omar, N. B., Ampe, F., Raimbault, M., Guyot, J. P., and Tailliez, P. : Molecular diversity of lactic acid bacteria from cassava sour starch (Colombia). Systematic and Applied Microbiology, 23, 285-291, 2000

Robertson, L. J., Johannessen, G. S., Gjerde, B. K. and Loncarevic, S. : Microbiological analysis of seed sprouts in Norway. International Journal of Food Microbiology, 75, 119-126, 2002 crossref(new window)

Steinkraus, K. H. : Classification of fermented foods: worldwide review of household fermentation techniques. Food Control, 8(5-6), 311-317, 1997 crossref(new window)

Svanberg, U. and Lorri, W. : Fermentation and nutrient availability. Food Control, 8(5/6), 319-327, 1997 crossref(new window)

Yi, J. H., Cho, Y. and Hwang, I. K. : Fermentative characteristics of kimchi prepared by addition of different kinds of minor ingredients. Journal of Korean Society of Food & Cookery Science, 14(1), 1-8, 1998


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