Fig. 3.

Fig. 3. Changes in the counts of background microbiota in the four kimchi groups. (A) total aerobic bacteria, (B) lactic acid bacteria, (C) yeast and mold, and (D) total coliform counts. i) commercial kimchi (CK), ii) commercial kimchi supplemented with kimchi LAB starter without non-thermal treatment (CK-S), iii) microbial inactivated kimchi without kimchi LAB starter (DK), and iv) microbial inactivated kimchi supplemented with kimchi LAB starter (DK-S).

© J. Microbiol. Biotechnol.