Novel Strain <i>Leuconostoc lactis</i> DMLL10 from Traditional Korean Fermented <i>Kimchi</i> as a Starter Candidate for Fermented Foods-Reference-Cited by-同舟云学术

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Novel Strain Leuconostoc lactis DMLL10 from Traditional Korean Fermented Kimchi as a Starter Candidate for Fermented Foods

Published:2023-09-07 Issue:12 Volume:33 Page:1625-1634
ISSN:1017-7825
Container-title:Journal of Microbiology and Biotechnology
language:en
Short-container-title:J. Microbiol. Biotechnol.

Author:

Moon Yura¹,Heo Sojeong¹,Park Hee-Jung²,Park Hae Woong³,Jeong Do-Won¹

Affiliation:

1. Department of Food and Nutrition, Dongduk Women’s University, Seoul 02748, Republic of Korea

2. Department of Food and Nutrition, Sangmyung University, Seoul 03016, Republic of Korea

3. Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea

Funder

Rural Development Administration

Publisher

Korean Society for Microbiology and Biotechnology

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

https://pdf.medrang.co.kr/JMB2/2023/033/jmb-33-12-1625.pdf

Reference35 articles.

1. Isolation and Characterization of an Anti-listerial Bacteriocin from Leuconostoc lactis SD501

2. Isolation and characterization of exopolysaccharide from Leuconostoc lactis KC117496 isolated from idli batter

3. Lactic Acid Bacteria | Leuconostoc spp.

4. Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

5. Bacterial Community of Galchi-Baechu Kimchi Based on Culture-Dependent and - Independent Investigation and Selection of Starter Candidates

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