Different types of fermented foods such as chongkukjang, doenjang, ganjang, gochujang,
and kimchi are plentifully available and widely consumed in north eastern Asian countries …

Fermented foods represent an important segment of current food markets, especially
traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together …

Contaminated food continues to be the principal vehicle for transmission of Escherichia coli
O157: H7 and other Shiga toxin–producing E. coli (STEC) to humans. A large number of …

For centuries, people around the world have used fermentation to preserve and enhance the
flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive …

Improving the microbiological quality of salted Chinese cabbage, used in kimchi, an
important part of the Asian culinary scene, is critical for minimising exposure to foodborne …

The first volume in a series covering the latest information in microbiology, biotechnology,
and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of …

Fermentation, especially spontaneous fermentation, has become from an ancient food
preservation method to a stylish cooking trend in very recent years. Accordingly, the …

Paocai is a widely consumed Chinese traditional fermented vegetable product. To
understand the effect of temperature on paocai fermentation flora, the bacterial community …

Abstract Paocais with low-salt (1–3% NaCl), medium-salt (4–5% NaCl) and high-salt (10%
NaCl) were prepared, and four food-borne pathogens were separately inoculated at the …

Kimchi is one of the primary sources of high sodium content in the Korean diet. Low-sodium
kimchi is commercially manufactured to minimize the health effects of high salt. We …