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NTIS 바로가기Food science of animal resources, v.41 no.2, 2021년, pp.300 - 311
Kim, Yunsik (Department of Biosystems and Biotechnology, College of Life Science and Biotechnology, Korea University) , Yoon, Seokmin (Food-Biotech Team, Division of Basic Research, Lotte R&D Center) , Shin, Hyejung (Department of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University) , Jo, Miyoun (Food-Biotech Team, Division of Basic Research, Lotte R&D Center) , Lee, Sunmin (Food-Biotech Team, Division of Basic Research, Lotte R&D Center) , Kim, Sae-hun (Department of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University)
The objective of the present study was to evaluate the cholesterol-assimilation ability of lactic acid bacteria (LAB), which were isolated from kimchi, a Korean traditional fermented cabbage. The isolated strain, using modified MRS medium, showed 30.5% cholesterol assimilation activity and was named...
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