Characterization of Lactobacillus paracasei JSRL18-60 with probiotic properties as a starter in manufacturing fermented milk

Author:

Jeong Su-JiORCID,Yang Hee-Jong,Ryu Myeong Seon,Seo Ji Won,Jeong Do-YounORCID

Funder

Ministry of Science, ICT and Future Planning

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Reference43 articles.

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2. Beshkova D, Simova E, Frengova G, Simov Z. Production of flavour compounds by yogurt starter culture. J Ind Microbiol Biotechnol, 20, 180-186 (1998) 10.1038/sj.jim.2900504

3. Cano PG, Santacruz A, Moya A, Sanz Y. Bacteroides uniformis CECT 7771 ameliorates metabolic and immunological dysfunction in mice with high-fat-diet induced obesity. PLoS One, 7, e41079 (2012) 10.1371/journal.pone.0041079, 22844426, PMC3406031

4. Choi HJ. Recent advances on next-generation probiotics linked to the gut microbiome. Food Science and Industry, 52, 261-271 (2019)

5. Choi HJ, Lim BR, Kim DW, Kwon GS, Joo WH. Probiotic properties of Lactobacillus strains isolated from kimchi. J Life Sci, 24, 1231-1237 (2014) 10.5352/JLS.2014.24.11.1231

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