Impact of fermentation conditions on the diversity of white colony-forming yeast and analysis of metabolite changes by white colony-forming yeast in kimchi.
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DOI: 10.1016/j.foodres.2020.109315
Abstract: The presence of white colony-forming yeast (WCFY) on kimchi surfaces indicates a reduction in kimchi quality. This study aimed to investigate the effect of different fermentation temperatures (4, 10, and 20 °C) and packaging conditions… read more here.
Keywords: colony forming; diversity; white colony; forming yeast ... See more keywords