Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation

The use of probiotic starters can improve the sensory and health-promoting properties of fermented foods. This study aimed to evaluate the suitability of probiotic lactic acid bacteria (LAB) as a starter for kimchi fermentation. Seventeen probiotic type strains were tested for their growth rates, vo...

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Detalles Bibliográficos
Autores principales: Seo, Hee, Bae, Jae-Han, Kim, Gayun, Kim, Seul-Ah, Ryu, Byung Hee, Han, Nam Soo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8234146/
https://www.ncbi.nlm.nih.gov/pubmed/34205741
http://dx.doi.org/10.3390/foods10061435

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8234146/
https://www.ncbi.nlm.nih.gov/pubmed/34205741
http://dx.doi.org/10.3390/foods10061435

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