Lactic Acid Bacteria Strains Used as Starters for Kimchi Fermentation Protect the Disruption of Tight Junctions in the Caco-2 Cell Monolayer Model
Author:
Affiliation:
1. Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
Funder
World Institute of Kimchi
Ministry of Science, Republic of Korea
Publisher
Korean Society for Microbiology and Biotechnology
Subject
Process Chemistry and Technology,Economic Geology,Fuel Technology
Link
http://pdf.medrang.co.kr/JMB2/2022/032/jmb-32-12-1583.pdf
Reference43 articles.
1. Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food
2. Source Tracking and Succession of Kimchi Lactic Acid Bacteria during Fermentation
3. Starter Cultures for Kimchi Fermentation
4. Lactic acid bacteria as functional starter cultures for the food fermentation industry
5. Selection of Acid-tolerant and Hetero-fermentative Lactic Acid Bacteria Producing Non-proteinaceous Anti-bacterial Substances for Kimchi Fermentation
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1. Anti-obesity activity of lactic acid bacteria-starter-based kimchi in high-fat diet-induced obese mice;Journal of Functional Foods;2024-01
2. A Review of the Health Benefits of Kimchi Functional Compounds and Metabolites;Microbiology and Biotechnology Letters;2023-11-14
3. Anti-Obesity Effect of Kimchi with Starter Cultures in 3T3-L1 Cells;Journal of Microbiology and Biotechnology;2023-10-11
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