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Probiotic lactic acid bacteria from Kung-Som: isolation, screening, inhibition of pathogenic bacteria

International journal of food science & technology, v.45 no.3, 2010년, pp.594 - 601  

Hwanhlem, Noraphat ( ) ,  Watthanasakphuban, Nisit (Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand) ,  Riebroy, Siriporn ( ) ,  Benjakul, Soottawat (Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand) ,  H-Kittikun, Aran ( ) ,  Maneerat, Suppasil (Department of Home Economics, Faculty of Agriculture, Kasetsart University, Bangkok 10900, Thailand)

Abstract AI-Helper 아이콘AI-Helper

SummaryLactic acid bacteria (LAB) were isolated from Kung-Som at various fermentation periods. Only ten strains, named D2SM22, D6SM3, D6SM24, D6SM26, D8SM21, D10SM5, D10SM11, D10SM16, D10SM20 and D16SM26 showed a survival rate of more than 50% under the simulated gastric juice. After being su...

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