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Assessment of Characteristics and Functional Properties of Lactobacillus Species Isolated from Kimchi for Dairy Use
The objective of this study was to identify lactic acid bacteria (LAB) isolated from kimchi and to evaluate its characteristics and functional properties for application in fermented dairy products as a probiotic or commercial starter culture. Eight stains isolated from kimchi were selected through...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2015
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662357/ https://www.ncbi.nlm.nih.gov/pubmed/26761848 http://dx.doi.org/10.5851/kosfa.2015.35.3.339 |