Probiotic characteristics of lactic acid bacteria isolated from kimchi-Reference-Cited by-同舟云学术

Probiotic characteristics of lactic acid bacteria isolated from kimchi

Published:2010-06-10 Issue:1 Volume:109 Page:220-230
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:Journal of Applied Microbiology

Author:

Chang J.‐H.¹²,Shim Y.Y.³,Cha S.‐K.²,Chee K.M.¹

Affiliation:

1. School of Life Sciences and Biotechnology, Korea University, Seoul, South Korea

2. Traditional Foods Research Center, Korea Food Research Institute, Kyunggi‐do, South Korea

3. Saskatoon Research Centre, Agriculture and Agri‐Food Canada, Saskatoon, SK, Canada

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2672.2009.04648.x

Reference43 articles.

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3. Cha S.‐K. Choi S.‐Y. An B.‐H. Han C.‐K.andChang J.‐H.(2008a)Lactic acid bacteria having acid and bile tolerance and its enhancement in fermented milk.KR:10‐2006‐0060969 (accessed 28 April 2008).

4. Cha S.‐K. Lee M.‐K.andChang J.‐H.(2008b)Lactic acid bacteria isolated fromDongchimi having aciduric bile salt tolerance and anticancer activities.KP:10‐2006‐0127970 (accessed 5 June 2008).

5. Killing of virulent Mycobacterium tuberculosis by reactive nitrogen intermediates produced by activated murine macrophages.

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