Isolation and characterization of lactic acid bacteria from Kimchi, Korean traditional fermented food to apply into fermented dairy products

Korean Journal for Food Science of Animal Resources

Volumn 33, Issue 1, 2013, Pages 75-82

  Cho, Young Hee ^b   Hong, Sung Moon ^a   Kim, Cheol Hyun ^a  

^a Dankook University   (South Korea)

^b Danone Korea RandI Center   (South Korea)

Author keywords

galactosidase activity; Acid and bile tolerance; Cryotolerance; Fermented dairy product; Lactic acid bacteria

Indexed keywords

EID: 84884635299     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2013.33.1.75     Document Type: Article

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