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Probiotic lactic acid bacteria isolated from traditional Korean fermented foods based on β-glucosidase activity
This study was designed to isolate lactic acid bacteria (LAB) with β-glucosidase activity and probiotic properties from Korean fermented foods. Among nine isolates, four LAB strains had excellent survival rates at pH 2.5 with 0.3% (w/v) pepsin for 3 h and 0.3% (w/v) oxgall for 24 h. Four LAB strains...
Tallennettuna:
| Julkaisussa: | Food Sci Biotechnol |
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| Päätekijät: | , , , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer Singapore
2017
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049735/ https://ncbi.nlm.nih.gov/pubmed/30263732 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0212-1 |
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