Kimchi: Spicy Science for the Undergraduate Microbiology Laboratory

Undergraduate microbiology courses offer a perfect opportunity to introduce students to historical food preservation processes that are still in use today. The fermentation of vegetables, as occurs in the preparation of sauerkraut and kimchi, uses an enrichment step to select for the growth of natur...

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Autores principales: Virginia A. Young, Adam M. Kiefer
Formato: article
Lenguaje:EN
Publicado: American Society for Microbiology 2014
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Acceso en línea:https://doaj.org/article/f9d8ea98d0c6430ca6b85ea087d5a349
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