Characterization of the Psychrotrophic Lactic Acid Bacterium <i>Leuconostoc gelidum</i> subsp. <i>aenigmaticum</i> LS4 Isolated from Kimchi Based on Comparative Analyses of Its Genomic and Phenotypic Properties
With the aim of developing a new food starter culture, twenty-three psychrotrophic lactic acid bacteria (LAB) were isolated from 16 kimchi samples. One strain, <i>Leuconostoc gelidum</i> subsp. <i>aenigmaticum</i> LS4, which had typical psychrotrophic characteristics, was sel...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-08-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/8/1899 |