Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation

The use of probiotic starters can improve the sensory and health-promoting properties of fermented foods. This study aimed to evaluate the suitability of probiotic lactic acid bacteria (LAB) as a starter for kimchi fermentation. Seventeen probiotic type strains were tested for their growth rates, vo...

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Autori principali:	Hee Seo, Jae-Han Bae, Gayun Kim, Seul-Ah Kim, Byung Hee Ryu, Nam Soo Han
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2021-06-01
Serie:	Foods
Soggetti:	kimchi starter probiotics health promotion <i>Limosilactobacillus fermentum</i> <i>Limosilactobacillus reuteri</i>
Accesso online:	https://www.mdpi.com/2304-8158/10/6/1435
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