Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi.

Jung, Suk Hee; Park, Joung Whan; Cho, Il Jae; Lee, Nam Keun; Yeo, In-Cheol; Kim, Byung Yong; Kim, Hye Kyung; Hahm, Young Tae.

Afiliação

Jung SH; Department of Biotechnology (BK21 Program), Chung-Ang University, Gyeonggi 456-756, Korea.
Park JW; Department of Biotechnology (BK21 Program), Chung-Ang University, Gyeonggi 456-756, Korea.
Cho IJ; Department of Biotechnology (BK21 Program), Chung-Ang University, Gyeonggi 456-756, Korea.
Lee NK; Department of Biotechnology (BK21 Program), Chung-Ang University, Gyeonggi 456-756, Korea.
Yeo IC; Department of Biotechnology (BK21 Program), Chung-Ang University, Gyeonggi 456-756, Korea.
Kim BY; Department of Food Science and Biotechnology, Kyung Hee University, Gyeonggi 446-701, Korea.
Kim HK; Department of Food Science and Biotechnology, Hanseo University, Chungnam 356-706, Korea.
Hahm YT; Department of Biotechnology (BK21 Program), Chung-Ang University, Gyeonggi 456-756, Korea.

Prev Nutr Food Sci ; 17(3): 217-22, 2012 Sep.

Article em En | MEDLINE | ID: mdl-24471087