Evaluation of Lactic Acid Bacteria Isolated from Kimchi as Potential Starters for Fermented Milk
Author:
Funder
National Research Foundation of Korea
Publisher
Korean Society for Lactic Acid Bacteria and Probiotics
Subject
General Medicine
Link
http://www.elabp.org/download/download_pdf?doi=10.35732/ctlabp.2023.9.2.94
Reference36 articles.
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2. Bae HC, Paik SH and Nam MS (2004) Fermentation properties of rice added yogurt made with various lactic acid bacteria. J. Anim. Sci. & Technol. 46, 677-686. 10.5187/JAST.2004.46.4.677
3. Bajpai VK, Han JH, Rather I A, Park C, Lim J, Paek WK, Lee JS, Yoon JI and Park YH (2016) Characterization and antibacterial potential of lactic acid bacterium Pediococcus pentosaceus 4I1 isolated from freshwater fish Zacco koreanus. Front. Microbiol. 7, 2037. 10.3389/fmicb.2016.02037
4. Choi HN, Oh HH, Yang HS, Huh CK, Bae IH, Lee JS, Jeong YS, Jeong EJ and Jung HK (2013) Antifungal activity against cheese fungi by lactic acid bacteria isolated from kimchi. Korean J. Food Preserv. 20(5), 727-734. 10.11002/kjfp.2013.20.5.727
5. Cho JS (1991) Changes of microflora and chemical composition during the kimchi fermentation. K. J. Dietary Culture. 6, 479-501.
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