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NTIS 바로가기Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], v.47 no.2, 2016년, pp.452 - 460
Song, Nho-Eul (Department of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk National University, Jeonju, Jeonbuk, Republic of Korea) , Cho, Hyoun-Suk (Gucheondong Bokbunja Co., Muju, Jeonbuk, Republic of Korea) , Baik, Sang-Ho (Department of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk National University, Jeonju, Jeonbuk, Republic of Korea)
A high concentration of histamine, one of the biogenic amines (BAs) usually found in fermented foods, can cause undesirable physiological side effects in sensitive humans. The objective of this study is to isolate indigenous Acetobacter strains from naturally fermented Bokbunja vinegar in Korea with...
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