Lactobacillus pentosus SMB718 as a probiotic starter producing allyl mercaptan in garlic and onion-enriched fermentation-Reference-Cited by-同舟云学术

Lactobacillus pentosus SMB718 as a probiotic starter producing allyl mercaptan in garlic and onion-enriched fermentation

Published:2020 Issue:12 Volume:11 Page:10913-10924
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Jo Yu Mi¹²³⁴⁵,Seo Hee¹²³⁴⁵,Kim Ga Yun¹²³⁴⁵,Cheon Seong Won¹²³⁴⁵,Kim Seul-Ah¹²³⁴⁵,Park Tae Soon⁶⁷⁸⁹,Hurh Byung-Serk⁶⁷⁸⁹,Han Nam Soo¹²³⁴⁵^ORCID

Affiliation:

1. Brain Korea 21 Center for Bio-Health Industry

2. Division of Animal

3. Horticultural

4. and Food Sciences

5. Chungbuk National University

6. Sempio Fermentation Research Center

7. Sempio Foods Company

8. Cheongju

9. Republic of Korea

Abstract

Lactobacillus pentosus SMB718 has the properties of being a beneficial probiotic for human health and is a desirable starter for better flavor in fermented allium species plants.

Funder

Ministry of Science, ICT and Future Planning

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO02000A

Reference63 articles.

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2. H. J. Buckenhueskes , Quality improvement and fermentation control in vegetables , in Advances in Fermented Foods and Beverages , ed. W. Holzapfel , Woodhead Publishing , Cambridge, UK , 1st edn, 2015 , pp. 515–539

3. Fermented foods in a global age: East meets West

4. Garlic in health and disease

5. Lactic acid fermentation of onions

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