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Protein Expression Level Changes in Weissella koreensis during Garlic Media Fermentation

SIMPLE SUMMARY: Garlic is used in cooking and is known to have antibacterial properties due to various organic sulfur components. Weissella koreensis is one of the lactic acid bacteria used for fermentation with garlic and is a strain found in kimchi in Korea, one of foods to which garlic is added....

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Detalles Bibliográficos
Autores principales: Park, Youn-Jin, Jang, Myoung-Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8226471/
https://www.ncbi.nlm.nih.gov/pubmed/34071410
http://dx.doi.org/10.3390/biology10060478