Functional properties of Lactobacillus strains isolated from kimchi

International Journal of Food Microbiology

Volumn 145, Issue 1, 2011, Pages 155-161

  Lee, Heejae ^a   Yoon, Hongsup ^a   Ji, Yosep ^a   Kim, Hannah ^a   Park, Hyunjoon ^a   Lee, Jieun ^a   Shin, Heuynkil ^a   Holzapfel, Wilhelm ^a  

^a Handong University   (South Korea)

Author keywords

Kimchi; Lactic acid bacteria; Lactobacillus sakei; Probiotics

Indexed keywords

ACETIC ACID; BILE SALT; CHOLESTEROL; GLUCOSE; LACTIC ACID; PROBIOTIC AGENT;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIUM ADHERENCE; BACTERIUM ISOLATION; CONTROLLED STUDY; FERMENTATION; FOOD; HUMAN; HUMAN CELL; HYDROLYSIS; IN VITRO STUDY; KIMCHI; KOREA; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; LACTOBACILLUS SAKEI; NONHUMAN; NUCLEOTIDE SEQUENCE; STARTER CULTURE;

ACETIC ACID; ANTIBIOSIS; BACTERIAL ADHESION; BILE ACIDS AND SALTS; CARBOHYDRATE METABOLISM; CHOLESTEROL; DUODENUM; FERMENTATION; FOOD MICROBIOLOGY; GLUCOSE; HT29 CELLS; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LACTIC ACID; LACTOBACILLUS; PROBIOTICS; STOMACH; VEGETABLES;

LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; LACTOBACILLUS SAKEI;

EID: 79951554503     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.12.003     Document Type: Article

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