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Characterization of macrophage-activating lactic acid bacteria isolated from Mukeunji
Lactic acid bacteria (LAB) were reported to comprise the majority of the bacterial population in mukeunji, a long-fermented kimchi. This current study investigated the probiotic abilities of LAB isolated from mukeunji. Forty bacterial strains from mukeunji were identified by SDS-PAGE gel patterns, w...
Sparad:
| I publikationen: | Food Sci Biotechnol |
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| Huvudupphovsmän: | , , , , , , , , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
The Korean Society of Food Science and Technology
2016
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049194/ https://ncbi.nlm.nih.gov/pubmed/30263311 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0083-x |
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