Optimization of Fermentation and Scale-up Process Development for Lactiplantibacillus plantarum WiKim0125-Reference-Cited by-同舟云学术

Optimization of Fermentation and Scale-up Process Development for Lactiplantibacillus plantarum WiKim0125

Published:2023-06 Issue:1 Volume:9 Page:18-24
ISSN:2287-853X
Container-title:Current Topic in Lactic Acid Bacteria and Probiotics
language:en
Short-container-title:Curr. Top. Lact. Acid Bact. Probiotics

Author:

Kim Yeong Yeol^ORCID,Kim Seulbi^ORCID,Kim Jung Hwan^ORCID,Kim Ho Myeong^ORCID

Funder

세계김치연구소

Publisher

Korean Society for Lactic Acid Bacteria and Probiotics

Subject

General Medicine

Link

http://www.elabp.org/download/download_pdf?doi=10.35732/ctlabp.2023.9.1.18

Reference19 articles.

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3. Choi IS, Ko SH, Kim HM, et al. (2020) Coffee residue as a valorization bio-agent for shelf-life extension of lactic acid bacteria under cryopreservation. Waste Manag. 118, 585-590. 10.1016/j.wasman.2020.09.025 33010689

4. Gundogdu A, Nalbantoglu OU, Sarikaya I, Karis G, Erdogan MN, Hora M & Tunali V (2023) Culture-independent assessment of probiotic supplement consistency in commercially available probiotic supplements. Food Bioscience 53, 102709. 10.1016/j.fbio.2023.102709

5. Hotel, Park AC & Cordoba A (2001) Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Prevention 5.1, 1-10.