Evaluation of Probiotic Characteristics of Newly Isolated Lactic Acid Bacteria from Dry-Aged Hanwoo Beef

Dry aging is a traditional method that improves meat quality, and diverse microbial communities are changed during the process. Lactic acid bacteria (LAB) are widely present in fermented foods and has many beneficial effects, such as immune enhancement and maintenance of intestinal homeostasis. In t...

Descripción completa

Detalles Bibliográficos
Autores principales: Kim, Hayoung, Shin, Minhye, Ryu, Sangdon, Yun, Bohyun, Oh, Sangnam, Park, Dong-Jun, Kim, Younghoon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8112308/
https://www.ncbi.nlm.nih.gov/pubmed/34017955
http://dx.doi.org/10.5851/kosfa.2021.e11

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8112308/
https://www.ncbi.nlm.nih.gov/pubmed/34017955
http://dx.doi.org/10.5851/kosfa.2021.e11

Ejemplares similares