Isolation, identification and comparison of lactic acid bacteria from fermented be produced in Iran Kimchi with Korean commercial samples: introduction of a probiotic product Journal title: Scientific Journal of Biological Sciences Authors: F. Tabatabaei Yazdi*| Department of Food science and technology, Faculty of Agriculture, Ferdowsi Un... Subject(s): Biological Sciences, Biochemistry, Bioinformatics, Biotechnology, Genetics, Marine Biology, Microbiology, Plant Sciences, Ecology
Effect of temperature on microbial changes during kimchi fermentation Journal title: Scientific Journal of Microbiology Authors: F. Tabatabaei Yazdi*| Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi Un... Subject(s): Genetics, Immunology, Microbiology, Molecular Biology