African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Fermentation characteristics of Korean pear (Pyrus pyrifolia Nakai) puree by the Leuconostoc mesenteroides 51-3 strain isolated from Kimchi

Dong Chung Kim1, Hee Jeong Chae2,3 and Man-Jin In1*
1Department of Human Nutrition and Food Science and International Institute of Bio and Health Science, Chungwoon University, Hongseong 350-701, Korea. 2Natural Choice Co., Ltd., Asan 336-795, Korea. 3Department of Food and Biotechnology, Hoseo University, Asan 336-795, Korea.
Email: [email protected], [email protected]

  •  Accepted: 08 July 2010
  •  Published: 31 August 2010

How to cite this article

APA /
Kim, D. C., Chae, H. J., & In, M. J. (2010). Fermentation characteristics of Korean pear (Pyrus pyrifolia Nakai) puree by the Leuconostoc mesenteroides 51-3 strain isolated from Kimchi. African Journal of Biotechnology , 9(35), 5735-5738.
Chicago /
Dong Chung Kim, Hee Jeong Chae, and Man-Jin In. "Fermentation characteristics of Korean pear (Pyrus pyrifolia Nakai) puree by the Leuconostoc mesenteroides 51-3 strain isolated from Kimchi." African Journal of Biotechnology 9, no. 35 (2010): 5735-5738.
MLA /
Dong Chung Kim, et al. "Fermentation characteristics of Korean pear (Pyrus pyrifolia Nakai) puree by the Leuconostoc mesenteroides 51-3 strain isolated from Kimchi." African Journal of Biotechnology 9.35 (2010): 5735-5738.
DOI /
https://doi.org/10.5897/AJB10.579
URL /
https://academicjournals.org/journal/AJB/article-abstract/A01D58C34135

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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