Article

Recovery of intact human norovirus from cabbage Kimchi stored at 4 °C and 10 °C during fermentation

2017-05-01

Abstract excerpt

This study aimed to evaluate the recovery of structurally intact human norovirus (NoV) during Kimchi fermentation at varying temperatures. Lactic acid bacteria (LAB), pH, and acidity during storage and fermentation were also measured to assess the correlation between NoV reduction and microbial or physicochemical property alterations. LAB number, NoV G titer, pH, acidity, and the ability of NoV GII.4 to persist in...

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Literature Corpus work: b71ee309-b93e-575c-b5b8-d96841738e18
DOI: 10.1016/j.lwt.2016.12.028

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