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Properties of Kimchi Fermented with GABA-Producing Lactic Acid Bacteria as a Starter.
Lee, Kang Wook; Shim, Jae Min; Yao, Zhuang; Kim, Jeong A; Kim, Jeong Hwan.
Affiliation
  • Lee KW; Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University, Jinju 52828, Republic of Korea.
  • Shim JM; Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University, Jinju 52828, Republic of Korea.
  • Yao Z; Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University, Jinju 52828, Republic of Korea.
  • Kim JA; Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University, Jinju 52828, Republic of Korea.
  • Kim JH; Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University, Jinju 52828, Republic of Korea.
J Microbiol Biotechnol ; 28(4): 534-541, 2018 Apr 28.
Article in En | MEDLINE | ID: mdl-29724081
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Lactobacillales / Fermentation / Fermented Foods / Gamma-Aminobutyric Acid Country/Region as subject: Asia Language: En Journal: J Microbiol Biotechnol Year: 2018 Document type: Article Country of publication:
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Lactobacillales / Fermentation / Fermented Foods / Gamma-Aminobutyric Acid Country/Region as subject: Asia Language: En Journal: J Microbiol Biotechnol Year: 2018 Document type: Article Country of publication: