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| Date | Name | Thumbnail | Size | Description | Versions |
|---|---|---|---|---|---|
| 05:34, 13 December 2012 | Figure 5.jpg (file) |  |
50 KB | 1 | |
| 05:30, 13 December 2012 | Figure 4.jpg (file) |  |
49 KB | Weissella koreensis | 1 |
| 05:12, 13 December 2012 | Figure 3.png (file) |  |
13 KB | Fig. 3. % composition of lactic acid bacterial isolates Lc. citreum and W. koreensis during kimchi fermentation. The kimchi is fermented at 10ºC for 90 days. Data obtained from [2]. | 1 |
| 04:58, 13 December 2012 | Figure 2.png (file) |  |
25 KB | Figure. 2. Change in pH during kimchi fermentation. K1 to K10 are 10 stages during kimchi fermentation. | 1 |
| 04:43, 13 December 2012 | Figure 1.gif (file) |  |
18 KB | Fig 1. The heterofermentative pathway of lactic acid bacteria. | 1 |
