Effects of storage temperature on the diversity of white colony-forming yeast and correlations between bacterial and yeast communities in salted kimchi cabbage.

• Tác giả: Chan-Il Bae, Su-Jeong Eom, Yoon-Soo Gwak, Mi-Ju Kim, Shinyoung Lee
• Ngôn ngữ: eng
• Ký hiệu phân loại: 922.945 *Hindus
• Thông tin xuất bản: Korea (South) : Food science and biotechnology , 2025
• Bộ sưu tập: NCBI
• ID: 470986

Tóm tắt

UNLABELLED: In this study, we investigated the impact of different temperatures (10 °C, 4 °C, and - 1 °C) on salted kimchi cabbage. The diversity of white colony forming yeast (WCFY) on kimchi cabbage was assessed. The culture-dependent method revealed SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s10068-024-01739-1.