Sikhae

Lc. garvieae, Strep, bovis, and W. cibaria are the dominant bacteria, while after 48 h, W. cibaria, P. pentosaceus, and Lb. plantarum are prevalent, the last species becoming dominant at the end of the fermentation [22]. Gajami-sikhae is a traditional Korean food made with fermented flat fish where Lb. sakei and Leuc. mesenteroid.es are the dominant species among the bacterial community [23]. 

Kim, B.-S. et al. (2014) Pyrosequenc-ing analysis of microbiota reveals that lactic acid bacteria are dominant in Korean flat fish fermented food, gajami-sikhae. Biosci. Biotechnol, Biochem., 78, 1611-1618. 

G. Sikha and R.E. White, Analytical expression for the impedance response for a lithium-ion cell, Journal of the Electrochemical Society, vol. 155, no. 12, A893 A902, 2008. 

Sikhae Sea water fish, cooked Fermented fish-rice Korea... 

D. K. Karthkeyan, G. Sikha, R.E. White, Thermodynamic model development for lithium intercalation electrodes . Journal of Power Sources, 185, 1398-1407,2008. 

Chandrasekaran R, Sikha G, Popov BN (2005) Capacity fade analysis of a battery/super capacitor hybrid and a battery under pulse loads - full cell studies. J Appl Electrochem 35 1005-1013... 

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