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NTIS 바로가기Journal of dairy science and biotechnology, v.38 no.2, 2020년, pp.89 - 98
김다영 (단국대학교 천안캠퍼스 산학협력단) , 김홍석 (유담) , 유정식 (단국대학교 천안캠퍼스 산학협력단) , 조윤아 (단국대학교 천안캠퍼스 산학협력단) , 김철현 (단국대학교 천안캠퍼스 산학협력단)
The purpose of this study was to investigate the probiotic properties of lactic acid bacteria (LAB) isolated from a Korean traditional food kimchi. Gram staining was performed by Macrogen (Macrogen, Inc.) for identification of the LAB. Five strains of LAB were identified, including DKGF9 (Lactobacil...
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