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Dynamic interactions of lactic acid bacteria in Korean sourdough during back-slopping process.
Baek, H-W; Bae, J-H; Lee, Y-G; Kim, S-A; Min, W; Shim, S; Han, N S; Seo, J-H.
Afiliação
  • Baek HW; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Seoul National University, Seoul, Republic of Korea.
  • Bae JH; Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, Republic of Korea.
  • Lee YG; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Seoul National University, Seoul, Republic of Korea.
  • Kim SA; Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, Republic of Korea.
  • Min W; Department of Food Science and Development, Kyungil University, Gyeongsan, Republic of Korea.
  • Shim S; Research Institute of Food and Biotechnology, SPC Group, Seoul, Republic of Korea.
  • Han NS; Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, Republic of Korea.
  • Seo JH; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Seoul National University, Seoul, Republic of Korea.
J Appl Microbiol ; 131(5): 2325-2335, 2021 Nov.
Article em En | MEDLINE | ID: mdl-33797823
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Lactobacillales País como assunto: Asia Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Lactobacillales País como assunto: Asia Idioma: En Ano de publicação: 2021 Tipo de documento: Article