S-Adenosyl-L-methionine (SAM) production by lactic acid bacteria strains isolated from different fermented kimchi products

Food Science and Biotechnology

Volumn 17, Issue 4, 2008, Pages 857-860

  Lee, Myung Ki ^a   Lee, Jong Kyung ^b   Son, Jeong A ^a   Kang, Mun Hui ^a   Koo, Kyung Hyung ^a   Suh, Joo Won ^c  

^a Korea Food Research Institute   (South Korea)

^b Hanyang Women's University   (South Korea)

^c Myong Ji University   (South Korea)

Author keywords

Fermentation temperature; Jeotgal; Kimchi; Lactic acid bacteria; S adenosyl L methionine

Indexed keywords

AMMODYTIDAE; BACTERIA (MICROORGANISMS); DECAPODA (CRUSTACEA); LACTOBACILLUS; LACTOBACILLUS BIFERMENTANS; LEUCONOSTOC;

EID: 56349108558     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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