Probiotic Properties of Lactic Acid Bacteria Isolated from Commercial Raw Makgeolli
Author:
Publisher
Korean Society of Food Science and Technology
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfst1/JAKO201508556262030.pdf
Cited by 10 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. Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria;Cereal Chemistry;2023-11-03
2. Quality Characteristics of Makgeolli in Circulation Enforced with Authentic Lactic acid Bacteria;KSBB Journal;2022-12-30
3. Antioxidant and Anti-Inflammatory Activities of Heat-Killed Lactiplantibacillus plantarum Isolated from Kimchi;Current Topic in Lactic Acid Bacteria and Probiotics;2022-12
4. Alteration of gut microbiota composition by short-term low-dose alcohol intake is restored by fermented rice liquor in mice;Food Research International;2020-02
5. Characterization of yeasts isolated from kefir as a probiotic and its synergic interaction with the wine byproduct grape seed flour/extract;LWT;2018-04
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