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Characterization of Lactobacillus brevis SCML 432 isolated from Meju in Sunchang and optimization of its culture conditions by statistical methods
순창 전통 메주 유래 Lactobacillus brevis SCML 432의 특성 및 통계학적 방법을 활용한 배양 조건 최적화 원문보기

한국식품저장유통학회지 = Korean journal of food preservation, v.25 no.3, 2018년, pp.397 - 410  

Seo, Ji Won ,  Yang, Hee-Jong ,  Jeong, Su-Ji ,  Ryu, Myeong Seon ,  Ha, Gwangsu ,  Jeong, Seong-Yeop ,  Jeong, Do-Youn

Abstract AI-Helper 아이콘AI-Helper

When used as a starter in the manufacture of Meju, it is expected that the quality of the soup products can be improved. In this study, we isolated Lactobacillus strain having possible safety and food-industrial benefits as a starter. Four hundred and seven isolates were screened from Meju, and che...

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