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NTIS 바로가기Journal of applied microbiology, v.109 no.1, 2010년, pp.220 - 230
Chang, J.‐H. (School of Life Sciences and Biotechnology, Korea University, Seoul, South Korea) , Shim, Y.Y. (Saskatoon Research Centre, Agriculture and Agri‐) , Cha, S.‐K. (Food Canada, Saskatoon, SK, Canada) , Chee, K.M. (Traditional Foods Research Center, Korea Food Research Institute, Kyunggi‐)
AbstractAims: The present work was aimed at identifying strains of lactic acid bacteria (LAB) from kimchi, with properties suitable for use as starter cultures in yogurt fermentation.Methods and Results: A total of 2344 LAB strains were obtained from two different sources, one group consisted of c...
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