Supplemental material
Bioscience, Biotechnology, and Biochemistry
Volume 82, 2018 - Issue 2
Reprints and Corporate Permissions
Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?
To request a reprint or corporate permissions for this article, please click on the relevant link below:
Academic Permissions
Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?
Obtain permissions instantly via Rightslink by clicking on the button below:
If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.
Related Research Data
Pichia kudriavzevii is the major yeast involved in film-formation, off-odor production, and texture-softening in over-ripened Kimchi
Source:
Springer Science and Business Media LLC
Kimchi microflora: history, current status, and perspectives for industrial kimchi production.
Source:
Springer Science and Business Media LLC
Analysis of kimchi microflora using denaturing gradient gel electrophoresis.
Source:
Elsevier BV
Isolation, identification and characterization of yeasts from fermented goat milk of the Yaghnob valley in Tajikistan
Source:
Frontiers Media SA
"Pecorino di Filiano" cheese as a selective habitat for the yeast species, Debaryomyces hansenii.
Source:
Elsevier BV
Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food
Source:
Mary Ann Liebert Inc
Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing.
Source:
Elsevier BV
Microbiomes and metabolites in kimchi…
Source:
Wiley
Debaryomyces hansenii, pros and cons
Source:
Wiley
Linking provided by
