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Modulating kimchi taste and fermentation with Latilactobacillus sakei, Leuconostoc mesenteroides, and Weissella koreensis starters.

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Title: Modulating kimchi taste and fermentation with Latilactobacillus sakei, Leuconostoc mesenteroides, and Weissella koreensis starters.
Authors: Moon SY; Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea., Jeong CH; Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea., Hwang IM; Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea., Kim D; Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea; Department of Food and Nutrition, Chosun University, Gwangju 61452, Republic of Korea., Lee ME; Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea., Jeong SG; Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea., Kim HM; Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: hmkim@wikim.re.kr.
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2025 Nov; Vol. 220, pp. 117055. Date of Electronic Publication: 2025 Jul 31.
Publication Type: Journal Article
Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Modulating kimchi taste and fermentation with Latilactobacillus sakei, Leuconostoc mesenteroides, and Weissella koreensis starters.
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  Data: <searchLink fieldCode="AU" term="%22Moon+SY%22">Moon SY</searchLink>; Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Jeong+CH%22">Jeong CH</searchLink>; Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Hwang+IM%22">Hwang IM</searchLink>; Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Kim+D%22">Kim D</searchLink>; Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea; Department of Food and Nutrition, Chosun University, Gwangju 61452, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Lee+ME%22">Lee ME</searchLink>; Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Jeong+SG%22">Jeong SG</searchLink>; Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Kim+HM%22">Kim HM</searchLink>; Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: hmkim@wikim.re.kr.
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  Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2025 Nov; Vol. 220, pp. 117055. <i>Date of Electronic Publication: </i>2025 Jul 31.
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        Value: 10.1016/j.foodres.2025.117055
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      – TitleFull: Modulating kimchi taste and fermentation with Latilactobacillus sakei, Leuconostoc mesenteroides, and Weissella koreensis starters.
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              Text: 2025 Nov
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