Probiotic characteristics of Bacillus strains isolated from Korean traditional soy sauce

LWT

Volumn 79, Issue , 2017, Pages 518-524

  Lee, Sangki ^a   Lee, Joongjae ^a   Jin, Yong Ik ^b   Jeong, Jin Cheol ^b   Chang, Yoon Hyuk ^c   Lee, Youngseung ^a   Jeong, Yoonhwa ^a   Kim, Misook ^a  

^a Dankook University   (South Korea)

^b National Institute of Animal Science   (South Korea)

^c Kyung Hee University   (South Korea)

Author keywords

Antimicrobial activity; Bacillus sp.; Gastrointestinal tract survival; Probiotic; Safety

Indexed keywords

ACCIDENT PREVENTION; AMINES; ANTIBIOTICS; BACILLUS CEREUS; BACTERIOLOGY; CARBOHYDRATES; ESCHERICHIA COLI; PROBIOTICS;

ANTI-MICROBIAL ACTIVITY; ANTIBIOTIC SUSCEPTIBILITIES; BACILLUS SP; FOOD-BORNE PATHOGENS; GASTROINTESTINAL TRACT; LISTERIA MONOCYTOGENES; PROBIOTIC; PROBIOTIC POTENTIALS;

FOOD MICROBIOLOGY;

EID: 84994850613     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.08.040     Document Type: Article

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