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NTIS 바로가기Journal of microbiology and biotechnology, v.23 no.3, 2013년, pp.414 - 421
Jang, Se-Eun (Department of Food and Nutrition, Kyung Hee University) , Joh, Eun-Ha (Department of Life and Nanopharmaceutical Sciences, Kyung Hee University) , Lee, Ho-Yong (R&B D Center, Korea Yakult Co., Ltd.) , Ahn, Young-Tae (R&B D Center, Korea Yakult Co., Ltd.) , Lee, Jung-Hee (R&B D Center, Korea Yakult Co., Ltd.) , Huh, Chul-Sung (R&B D Center, Korea Yakult Co., Ltd.) , Han, Myung Joo (Department of Food and Nutrition, Kyung Hee University) , Kim, Dong-Hyun (Department of Life and Nanopharmaceutical Sciences, Kyung Hee University)
Lactic acid bacteria (LAB) in fermented foods have attracted considerable attention recently as treatment options for immune diseases, the incidence of which has been increasing worldwide. The ability of 500 strains of LAB, isolated from kimchi, to induce TNF-
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