Probiotic characterization of Bacillus subtilis P223 isolated from kimchi-Reference-Cited by-同舟云学术

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Probiotic characterization of Bacillus subtilis P223 isolated from kimchi

Published:2017-07-13 Issue:6 Volume:26 Page:1641-1648
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Jeon Hye-Lin,Lee Na-Kyoung,Yang Seo-Jin,Kim Won-Suck,Paik Hyun-Dong

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s10068-017-0148-5/fulltext.html

Reference29 articles.

1. FAO/WHO, Guideline for the Evaluation of Probiotics in Food. London, Ontario, Canada (2002)

2. Almudena GR, Dolores GL, Adelaida EF, Teresa R, Begoña B, M.Victeroa MA. Assessment of probiotic properties in lactic acid bacteria isolated from wine. Food Microbiol. 44: 220–225 (2014)

3. Angmo K, Kumari A, Savitri, Bhalla TC. Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh. LWT-Food Sci. Technol. 66: 428–435 (2016)

4. Lee NK, Han KJ, Son SH, Eom SJ, Lee SK, Paik HD. Multifunctional effect of probiotic Lactococcus lactis KC24 isolated from kimchi. LWT- Food Sci. Technol. 64: 1036–1041 (2015)

5. Lee S, Lee J, Jin YI, Jeong JC, Chang YH, Lee Y, Jeong Y, Kim M. Probiotic characteristics of Bacillus strains isolated from Korean traditional soy sauce. LWT-Food Sci. Technol. 79: 518–524 (2016)

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