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Evaluation of Lactobacillus plantarum KCTC 3928 in Fermentation of Korean Soybean Paste (Doenjang) 원문보기

Journal of the Korean Society for Applied Biological Chemistry, v.57 no.2, 2014년, pp.237 - 243  

Kim, Jin-Sun (Department of Food and Nutrition, Kangwon National University) ,  Lee, Je-Hyuk (Department of Food and Nutrition, Kongju National University) ,  Kim, Sanghyun (Department of Food and Nutrition, Kangwon National University) ,  Surh, Jeonghee (Department of Food and Nutrition, Kangwon National University) ,  Jang, Ki-Hyo (Department of Food and Nutrition, Kangwon National University)

Abstract AI-Helper 아이콘AI-Helper

Lactobacillus plantarum KCTC 3928 was evaluated for use in Doenjang fermentation with four-fold approaches. Firstly, amino acids-profile of L. plantarum KCTC 3928 was investigated using MRS growth medium and found that this strain was the arginine pathway-deficient strain. Secondly, cell growth of L...

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참고문헌 (19)

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