date:Dec 29, 2018
were published in the latest online edition (Oct. 2018) of the Journal of Microbiology.
In general, yeasts produce alcoholic and aromatic compounds that help generate the flavor of fermented foods; hence, they are frequently used in making bread or rice wine. Kimchi is primarily fermented by lactic acid bacteria rather than yeasts; however, during the later phase of fermentation, when the activity of lactic acid bacteria is decreased, a white colony on kimchi surface is formed by yeasts. The w