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Journal of medicinal food, v.11 no.3, 2008년, pp.405 - 412
Park, Chun Wook (College of Medicine, Hallym University, Chuncheon, Republic of Korea) , Youn, Myoungsub (Department of Food Science and Nutrition, Dankook University, Seoul, Republic of Korea) , Jung, Young-Mi (Institute of Probionic, Korea Research Institute of Bioscience and Biotechnology, Daejeon, Republic of Korea) , Kim, Hongik (Department of Applied Microbiology, Yeungnam University, Gyeongsan, Republic of Korea) , Jeong, Yoonhwa (Department of Food Science and Nutrition, Dankook University, Seoul, Republic of Korea) , Lee, Han-Ki (Institute of Probionic, Korea Research Institute of Bioscience and Biotechnology, Daejeon, Republic of Korea) , Kim, Hye One (College of Medicine, Hallym University, Chuncheon, Republic of Korea) , Lee, Insun (Institute of Probionic, Korea Research Institute of Bioscience and Biotechnology, Daejeon, Republic of Korea) , Lee, Soo Won (Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea) , Kang, Kook Hee (Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea) , Park, Yong-Ha (Department of Applied Microbiology, Yeungnam University, Gyeong)
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The purpose of this study was to investigate the improvement of allergic dermatitis in chemical allergen-induced mice by Lactobacillus sakei probio 65. L. sakei probio-65 was isolated from kimchi, a traditional Korean fermented food. This strain was resistant to gastric acidity, bile, and several an...
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