Selection of Probiotic Bacteria from Yulmoo Kimchi Using a Stimulated Human Intestinal Model System-Reference-Cited by-同舟云学术

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Selection of Probiotic Bacteria from Yulmoo Kimchi Using a Stimulated Human Intestinal Model System

Published:2012-03-31 Issue:3 Volume:41 Page:396-401
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:

Kang Mi-Ran,Kim Da-Ram,Kim Tae-Woon,Park Sung-Hee,Kim Hyun-Ju,Jang Ja-Young,Han Eung-Soo

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201211559436676.pdf

Reference19 articles.

1. Fermentation Properties and in vitro Anticancer Effect of Young Radish Kimchi and Young Radish Watery Kimchi

2. LACTIC ACID BACTERIA IN FOOD AND HEALTH: A REVIEW WITH SPECIAL REFERENCE TO ENTEROPATHOGENIC ESCHERICHIA COLI AS WELL AS CERTAIN ENTERIC DISEASES AND THEIR TREATMENT WITH ANTIBIOTICS AND LACTOBACILLI1

Cited by 3 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. In Vitro Probiotic Evaluation and Anti-Adipogenic Effect of Lactic Acid Bacteria Isolated from Kimchi;Current Topic in Lactic Acid Bacteria and Probiotics;2022-12

2. Characterization of Probiotic and Functional Properties of Lactobacillus curvatus ML17, a Mukeunji Starter;Journal of the Korean Society of Food Science and Nutrition;2014-07-31

3. Antibacterial activity of lactic acid bacteria isolated from traditional fermented foods and development of a starter for fermented milk;Korean Journal of Food Preservation;2013-10-30

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