Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation

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한국환경생물학회 (Korean Society Of Environmental Biology)

저자

Tae Woong Whon(Microbiology and Functionality Research Group, World Institute of Kimchi)
Hye Seon Song(Microbiology and Functionality Research Group, World Institute of Kimchi/Department of Food Science and Engineering, Ewha Womans University)
Juseok Kim(Microbiology and Functionality Research Group, World Institute of Kimchi)
Se Hee Lee(Microbiology and Functionality Research Group, World Institute of Kimchi)
Joon Yong Kim(Microbiology and Functionality Research Group, World Institute of Kimchi)
Yeon Bee Kim(Microbiology and Functionality Research Group, World Institute of Kimchi/Department of Food Science and Engineering, Ewha Womans University)
Hak-Jong Choi(Microbiology and Functionality Research Group, World Institute of Kimchi)
Jin-Kyu Rhee(Department of Food Science and Engineering, Ewha Womans University)
Seong Woon Roh(Microbiology and Functionality Research Group, World Institute of Kimchi) Corresponding author

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