Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in In-Vitro Simulated Gastrointestinal Juices and Their Fermentation Quality of Radish Kimchi

The objective of this study was to investigate alginate microencapsulated lactic acid bacteria (LAB) fermentation quality of radish kimchi sample and its potential survivability in different acidic and alkaline environments. Initially, we isolated 45 LAB strains. One of them showed fast growth patte...

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Detalles Bibliográficos
Autores principales: Song, Chae Eun, Shim, Han Hyo, Kuppusamy, Palaniselvam, Jeong, Young-IL, Lee, Kyung Dong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6140276/
https://www.ncbi.nlm.nih.gov/pubmed/30255096
http://dx.doi.org/10.1155/2018/6015243

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6140276/
https://www.ncbi.nlm.nih.gov/pubmed/30255096
http://dx.doi.org/10.1155/2018/6015243

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