Lactic Acid Bacteria Strains Used as Starters for Kimchi Fermentation Protect the Disruption of Tight Junctions in the Caco-2 Cell Monolayer Model

In this study, we investigated the effect of lactic acid bacteria (LAB) strains used as starters for kimchi fermentation, namely Lactococcus lactis WiKim0124, Companilactobacillus allii WiKim39, Leuconostoc mesenteroides WiKim0121 Leuconostoc mesenteroides WiKim33, and Leuconostoc mesenteroides WiKi...

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Detalles Bibliográficos
Autores principales: Kang, Jin Yong, Lee, Moeun, Song, Jung Hee, Choi, Eun Ji, Kim, Da un, Lim, Seul Ki, Kim, Namhee, Chang, Ji Yoon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society for Microbiology and Biotechnology 2022
Materias:
Research article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9843746/
https://www.ncbi.nlm.nih.gov/pubmed/36453076
http://dx.doi.org/10.4014/jmb.2209.09026

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9843746/
https://www.ncbi.nlm.nih.gov/pubmed/36453076
http://dx.doi.org/10.4014/jmb.2209.09026

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