Comparison of microbial diversity of Korean commercial makgeolli showing high β-glucan content and high antihypertensive activity, respectively

Mycobiology

Volumn 40, Issue 2, 2012, Pages 138-141

  Min, Jin Hong ^a   Kim, Young Hun ^a   Kim, Jae Ho ^b   Choi, Shin Yang ^b   Lee, Jong Soo ^a   Kim, Ha Kun ^a  

^a PaiChai University   (South Korea)

^b Korea Food Research Institute   (South Korea)

Author keywords

Commercial makgeolli; Denaturing gradient gel electrophoresis; Lactic acid bacteria; Microbial diversity; Yeasts

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS HARBINENSIS; LACTOBACILLUS INGLUVIEI; LACTOBACILLUS SP.; PICHIA; PICHIA BURTONII;

EID: 84868239264     PISSN: 12298093     EISSN: 20929323     Source Type: Journal    
DOI: 10.5941/MYCO.2012.40.2.138     Document Type: Note

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