In vitro characterization of Lactobacillus brevis KU15006, an isolate from kimchi, reveals anti-adhesion activity against foodborne pathogens and antidiabetic properties-Reference-Cited by-同舟云学术

In vitro characterization of Lactobacillus brevis KU15006, an isolate from kimchi, reveals anti-adhesion activity against foodborne pathogens and antidiabetic properties

Published:2017-11 Issue: Volume:112 Page:135-141
ISSN:0882-4010
Container-title:Microbial Pathogenesis
language:en
Short-container-title:Microbial Pathogenesis

Author:

Son Sung-Ho,Jeon Hye-Lin,Yang Seo-Jin,Lee Na-Kyoung,Paik Hyun-Dong

Funder

High Value-added Food Technology Development Program of the Ministry of Agriculture, Food, and Rural Affairs

Priority Research Centers Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science, and Technology

Publisher

Elsevier BV

Subject

Infectious Diseases,Microbiology

Reference50 articles.

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3. Microbial evaluation of commercially packed kimchi products;Kwon;Food Sci. Biotechnol.,2007

4. Starter cultures for kimchi fermentation;Lee;J. Microbiol. Biotechnol.,2015

5. Metagenomic analysis of kimchi, a traditional Korean fermented food;Jung;Appl. Environ. Microbiol.,2011

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