Autoinducer-2 properties of kimchi are associated with lactic acid bacteria involved in its fermentation

Published 2016 View Full Article

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Title
Autoinducer-2 properties of kimchi are associated with lactic acid bacteria involved in its fermentation
Authors
Keywords
Fermented food, Autoinducer-2, Quorum sensing, Kimchi, Lactic acid bacteria (LAB)
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 225, Issue -, Pages 38-42
Publisher
Elsevier BV
Online
2016-03-08
DOI
10.1016/j.ijfoodmicro.2016.03.007

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