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NTIS 바로가기LWT- Food science and technology, v.116, 2019년, pp.108570 -
Lee, Saerom (Corresponding author.) , Kim, Misook
Abstract Here, the multi-functional properties of Leuconostoc mesenteroides MKSR (MKSR), newly isolated from the Korean fermented vegetable product, kimchi, were evaluated. The survival rate of MKSR was 98% in 0.1% pepsin solution (pH 2.0) after 3 h, and 93% in 0.1% bile salt solution after 4 h. MK...
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