Probiotic Properties ofLactobacillus PlantarumLRCC5193, a Plant-Origin Lactic Acid Bacterium Isolated from Kimchi and Its Use in Chocolates
Author:
Affiliation:
1. College of Life Sciences and Biotechnology; Korea Univ.; Seoul 02841 Republic of Korea
2. Lotte R&D Center; 201, Magokjungang-ro, Gangseo-gu Seoul 07594 Republic of Korea
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14364/fullpdf
Reference35 articles.
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2. Agheyisi , R. 2014 The probiotics market: Ingredients, supplements, Foods, BBC Research, Report: FOD013D
3. APHA 2005 Clesceri , L. S. American Public Health Association . Standard methods for the examination of water and wastewater
4. Lactobacillus plantarum with functional properties: An approach to increase safety and shelf-life of fermented food;Behera;Biomed Research International,2018
5. Production of high γ-aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated from mukeunjee kimchi;Cho;Food Science and Biotechnology,2011
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