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[국내논문] Potential Probiotic Characterization of Lactobacillus plantarum Strains Isolated from Inner Mongolia "Hurood" Cheese 원문보기

Journal of microbiology and biotechnology, v.24 no.2, 2014년, pp.225 - 235  

Zhang, Jian (School of Biological and Agricultural Engineering, Jilin University) ,  Zhang, Xue (Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences) ,  Zhang, Li (Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences) ,  Zhao, Yujuan (Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences) ,  Niu, Chunhua (Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences) ,  Yang, Zhennai (School of Biological and Agricultural Engineering, Jilin University) ,  Li, Shengyu (Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences)

Abstract AI-Helper 아이콘AI-Helper

Total 121 lactic acid bacteria were isolated from homemade Inner Mongolia extra hard Hurood cheese. Seven of these strains, identified as Lactobacillus plantarum, were studied for probiotic characteristics. All seven strains survived at pH 3.0 for 3 h, or in the presence of oxgall at 0.3% or 0.6% fo...

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