Selection and Characterization of Cheonggukjang (Fast Fermented Soybean Paste)-Originated Bacterial Strains with a High Level of S-adenosyl-L-methionine Production and Probiotics Efficacy-Reference-Cited by-同舟云学术

Selection and Characterization of Cheonggukjang (Fast Fermented Soybean Paste)-Originated Bacterial Strains with a High Level of S-adenosyl-L-methionine Production and Probiotics Efficacy

Published:2014-11 Issue:11 Volume:17 Page:1170-1176
ISSN:1096-620X
Container-title:Journal of Medicinal Food
language:en
Short-container-title:Journal of Medicinal Food

Author:

Park Sunhyun¹,Kim Min-Jeong¹,Hong Jiyoung¹,Kim Hyo-Jin¹,Yi Sung-Hun¹,Lee Myung-Ki¹

Affiliation:

1. Fermentation Research Center, Korea Food Research Institute, Seongnam, Korea.

Publisher

Mary Ann Liebert Inc

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://www.liebertpub.com/doi/pdf/10.1089/jmf.2013.3052

Reference27 articles.

1. S-Adenosylmethionine

2. Reversed-phase high-performance liquid chromatography procedure for the simultaneous determination of S-adenosyl-l-methionine and S-adenosyl-l-homocysteine in mouse liver and the effect of methionine on their concentrations

3. Functional myelography in spondylolisthesis

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