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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...

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Detalles Bibliográficos
Autores principales:	Baick, Seung-Chun, Kim, Cheol-Hyun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2015
Materias:	Article
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

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