Characterization of a potential probiotic bacterium Lactococcus raffinolactis WiKim0068 isolated from fermented vegetable using genomic and in vitro analyses

BACKGROUND: Lactococcus members belonging to lactic acid bacteria are widely used as starter bacteria in the production of fermented dairy products. From kimchi, a Korean food made of fermented vegetables, Lactococcus raffinolactis WiKim0068 was isolated and its genome was analyzed. RESULTS: The com...

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Detalles Bibliográficos
Autores principales: Jung, Min Young, Lee, Changsu, Seo, Myung-Ji, Roh, Seong Woon, Lee, Se Hee
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7251713/
https://www.ncbi.nlm.nih.gov/pubmed/32460704
http://dx.doi.org/10.1186/s12866-020-01820-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7251713/
https://www.ncbi.nlm.nih.gov/pubmed/32460704
http://dx.doi.org/10.1186/s12866-020-01820-9

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