Probiotic properties of lactic acid bacteria isolated from Mukeunji, a long-term ripened kimchi

Food Science and Biotechnology

Volumn 21, Issue 4, 2012, Pages 1135-1140

  Kim, Sung Eon ^a   Kim, Young Hun ^a   Lee, Hyungjae ^a   Kim, Dae Ok ^a   Kim, Hae Yeong ^a  

^a Kyung Hee University   (South Korea)

Author keywords

Lactobacillus brevis; Lactobacillus plantarum; mukeunji; probiotics

Indexed keywords

16S RDNA SEQUENCING; ADHESION ASSAYS; BILE ACID; EPITHELIUM CELLS; GASTRIC FLUIDS; GLUCURONIDASE; IN-VITRO; LACTIC ACID BACTERIA; LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; LACTOBACILLUS SAKEI; MUKEUNJI; PROBIOTICS; SCAVENGING CAPACITY; SDS-PAGE; SURVIVAL RATE; WHOLE-CELL PROTEIN;

ADHESION; BACILLI; BODY FLUIDS; FOOD PRODUCTS;

LACTIC ACID;

BACTERIA (MICROORGANISMS); LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; LACTOBACILLUS SAKEI;

EID: 84866094770     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-012-0148-4     Document Type: Article

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