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Acid Tolerance of Lactobacillus plantarum from Kimchi

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Proteinase, Peptidase and Esterase Activity of Crude Cell-free Extracts of Pediococcus pentosaceus Isolated from Cheese

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Changes in the Lipid Composition of Saccharomyces cerevisiae Race Capensis (G-1) During Alcoholic Fermentation and Flor Film Formation

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High Pressure Inactivation of Citrobacter freundii, Pseudomonas fluorescens and Listeria innocua in Inoculated Minced Beef Muscle

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