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NTIS 바로가기Food control, v.78, 2017년, pp.436 - 442
Jeong, Dana (Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul 05029, South Korea) , Kim, Dong-Hyeon (Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul 05029, South Korea) , Kang, Il-Byeong (Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul 05029, South Korea) , Kim, Hyunsook (Department of Food & Nutrition, College of Human Ecology, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul 04763, South Korea) , Song, Kwang-Young (Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul 05029, South Korea) , Kim, Hong-Seok (Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul 05029, South Korea) , Seo, Kun-Ho (Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul 05029, South Korea)
Kefir is fermented milk produced by co-cultures of lactic and acetic acid bacteria and yeast that are encapsulated by an exopolysaccharide (EPS) called kefiran. Probiotic kefir provides many benefits, including antimicrobial effects against many pathogens. The mechanisms underlying these effects, ho...
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