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Protein Expression Level Changes in Weissella koreensis during Garlic Media Fermentation
SIMPLE SUMMARY: Garlic is used in cooking and is known to have antibacterial properties due to various organic sulfur components. Weissella koreensis is one of the lactic acid bacteria used for fermentation with garlic and is a strain found in kimchi in Korea, one of foods to which garlic is added....
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| Publicado no: | Biology (Basel) |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8226471/ https://ncbi.nlm.nih.gov/pubmed/34071410 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/biology10060478 |
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