Kimchi bacteriophages of lactic acid bacteria: population, characteristics, and their role in watery kimchi - Park, Won-Jeong; Kong, Se-Jin; Park, Jong-Hyun (Food science and biotechnology, 2021)
Keywords: Bacteria; bacteriophages; biotechnology; Chemistry; Chemistry and Materials Science; Fermentation; Fermented food; Food Science; Kimchi; Lactic acid; Lactic acid bacteria; Lactobacillus; Leuconostoc; mortality; Myoviridae; Nutrition; Phages; Podoviridae; Research Article; Strains (organisms); Weissella; 식품과학; Population; Lactic acid bacteria; Watery kimchi; Bacteriophage; Host specificity