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Combined effect of various salt concentrations and lactic acid bacteria fermentation on the survival of Escherichia coli O157:H7 and Listeria monocytogenes in white kimchi at different temperatures

Crossref DOI link: https://doi.org/10.1007/s10068-021-00979-9

Published Online: 2021-10-07

Published Print: 2021-11

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Kim, Ji-Yeon

Bae, Young-Min

Lee, Sun-Young https://orcid.org/0000-0003-3911-4200
License Information

Text and Data Mining valid from 2021-10-07

Version of Record valid from 2021-10-07
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Article History

Received: 21 July 2021

Revised: 22 August 2021

Accepted: 25 August 2021

First Online: 7 October 2021

Declarations

:

: The authors declare that they have no conflict of interest.

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