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Antioxidant and immunostimulatory effect of potential probiotic Lactobacillus paraplantarum SC61 isolated from Korean traditional fermented food, jangajji

Microbial pathogenesis, v.125, 2018년, pp.486 - 492  

Son, Sung-Ho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ,  Yang, Seo-Jin (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ,  Jeon, Hye-Lin (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ,  Yu, Hyung-Seok (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ,  Lee, Na-Kyoung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ,  Park, Young-Seo (Department of Food Science and Biotechnology, Gachon University) ,  Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)

Abstract AI-Helper 아이콘AI-Helper

Abstract This study aimed to isolate and demonstrate their antioxidant and immunostimulatory activities of potential probiotics. The isolated strains, S. Pum19, SC28, and SC61 showed potential probiotic properties including stability in artificial gastric and bile conditions, non-production of &bet...

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참고문헌 (30)

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