01776na  a2200433   4500001001300000005001500013008004100028040001100069041001300080052003200093245022800125300002100353545004300374545004300417545004300460545004300503545004300546545004300589545004700632545006200679653008200741700001900823700001400842700004800856700001400904700004800918700001400966700004800980700004801028773012701076900001701203900001801220900001801238900001601256900001601272900001801288900001801306900001801324KSI00050560820060704100231060607s2003    ulk           000   kor    a0110010 akorbeng01a475.05b한496c39(1)-39(4)00a김치의 저온 발효 중 미생물 변화 양상=xChange of microbial communities in Kimchi fermentation at low temperature/d박정아,e허건영,e이정숙,e오윤정,e김보연,e민태익,e김치경,e안종석  ap. 45-50;c28 cm  a박정아, 한국생명공학연구원  a허건영, 한국생명공학연구원  a이정숙, 한국생명공학연구원  a오윤정, 한국생명공학연구원  a김보연, 한국생명공학연구원  a민태익, 한국생명공학연구원  a김치경, 충북대학교 미생물학과  a안종석, 한국생명공학연구원bjsahn@kribb.re.kr  aDGGEaKimchiaLactic acid bacteriaa16 rDNAa김치a저온 발효a미생물1 a박정아4aut1 a허건영1 a이정숙,g李貞淑,d1964-0KAC2012311101 a오윤정1 a김보연,g金甫淵,d1961-0KAC2018305801 a민태익1 a김치경,g金致卿,d1939-0KAC2012297641 a안종석,g安宗石,d1957-0KAC2018166450 t미생물학회지.d韓國微生物學會.g39권 1호(2003년 3월), p. 45-50q39:1<45w(011001)KSE199508996,x0440-241310aPark, Jeonga10aHeo, Gunyoung10aLee, Jungsook10aOh, Yunjung10aKim, Boyeon10aMheen, Taeick10aKim, Chikyung10aAhn, Jongseog