Effects of Kimchi lactic acid bacteria Lactobacillus sp. OPK2-59 with high GABA producing capacity on liver function improvement

Journal of the Korean Society of Food Science and Nutrition

Volumn 38, Issue 11, 2009, Pages 1499-1505

  Bae, Mi Ok ^a,b   Kim, Hye Jin ^b   Cha, Youn Soo ^a   Lee, Myung Ki ^c   Oh, Suk Heung ^b  

^a Chonbuk National University   (South Korea)

^b Woosuk University   (South Korea)

^c Korea Food Research Institute   (South Korea)

Author keywords

Ethanol; GABA; Kimchi lactic acid bacteria; Liver; Rats

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS SP.; RATTUS;

EID: 77049101716     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2009.38.11.1499     Document Type: Article

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