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NTIS 바로가기Journal of microbiology and biotechnology, v.19 no.2, 2009년, pp.178 - 186
Lim, Sung-Mee (Department of Food Science and Technology, Tongmyong University) , Im, Dong-Soon (College of Pharmacy and Research Institute for Drug Development, Pusan National University)
To examine their potential as probiotics, acid and bile tolerance, antibiotics resistance, adhesion capacity to Caco-2 and HT-29, and antibacterial activity, of LAB isolated from Korean fermented foods such. as dongchimi, kimchi, Meju, and doenjang were assayed against foodborne pathogenic bacteria....
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