Probiotic Effects of Lactobacillus plantarum and Leuconostoc mesenteroides Isolated from Kimchi-Reference-Cited by-同舟云学术

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Probiotic Effects of Lactobacillus plantarum and Leuconostoc mesenteroides Isolated from Kimchi

Published:2016-01-31 Issue:1 Volume:45 Page:12-19
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Lee Kyung-Hee,Bong Yeon-Ju,Lee Hyun Ah,Kim Hee-Young,Park Kun-Young

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201606050646703.pdf

Reference35 articles.

1. Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food

2. Improvement of constipation and liver function by plant-derived lactic acid bacteria: A double-blind, randomized trial

3. LactobacillusBacteremia during a Rapid Increase in Probiotic Use ofLactobacillus rhamnosusGG in Finland

4. Properties of potential probiotic Lactobacillus plantarum strains

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Immunoenhancing and antioxidant potentials of kimchi, an ethnic food from Korea, as a probiotic and postbiotic food;Journal of Ethnic Foods;2024-05-09

2. Potential Health Benefits of Fermented Vegetables with Additions of Lacticaseibacillus rhamnosus GG and Polyphenol Vitexin Based on Their Antioxidant Properties and Prohealth Profiles;Foods;2024-03-22

3. Increased Anticancer Activity of Organic Kimchi with Starters Demonstrated in HT-29 Cancer Cells;Applied Sciences;2023-05-30

4. Analysis of intake trends of kimchi, fruits and vegetables (1998–2020) and factors associated with the intake (2016–2020): based on the Korea National Health and Nutrition Examination Survey;Journal of Nutrition and Health;2023

5. Probiotic Fermented Vegetables;Probiotic Foods and Beverages;2023

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