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NTIS 바로가기생명과학회지 = Journal of life science, v.30 no.7, 2020년, pp.581 - 591
온정은 (경북대학교 식품공학부) , 설민경 (경북대학교 식품공학부) , 배은영 (경북대학교 식품공학부) , 조영제 (경북대학교 식품공학부) , 정희영 (경북대학교 응용생명과학부) , 김병오 (경북대학교 식품공학부)
This study investigated the probiotic properties and physiological activities of Korean fermented foods such as sikhae, young radish kimchi, and bean-curd dregs. Among the isolated lactic acid bacteria, Pediococcus inopinatus BZ4, Lactobacillus plantarum SH1, Lactobacillus brevis SH14, Pediococcus p...
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