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- 05:34, 13 December 2012 Missturtle go talk contribs uploaded File:Figure 5.jpg
- 05:30, 13 December 2012 Missturtle go talk contribs uploaded File:Figure 4.jpg (Weissella koreensis)
- 05:12, 13 December 2012 Missturtle go talk contribs uploaded File:Figure 3.png (Fig. 3. % composition of lactic acid bacterial isolates Lc. citreum and W. koreensis during kimchi fermentation. The kimchi is fermented at 10ÂșC for 90 days. Data obtained from [2]. )
- 04:58, 13 December 2012 Missturtle go talk contribs uploaded File:Figure 2.png (Figure. 2. Change in pH during kimchi fermentation. K1 to K10 are 10 stages during kimchi fermentation.)
- 04:43, 13 December 2012 Missturtle go talk contribs uploaded File:Figure 1.gif (Fig 1. The heterofermentative pathway of lactic acid bacteria. )