Microencapsulation of endophytic LAB (KCC-41) and its probiotic and fermentative potential for cabbage kimchi
Sign Up to like & getrecommendations! Published in 2019 at "International Microbiology"
DOI: 10.1007/s10123-018-00034-4
Abstract: The aim of the present study was to isolate novel lactic acid bacteria (LAB) from hairy vetch forage crop and characterize their probiotic and fermentative potential for preparing Korean cabbage kimchi. First, functional characterization of… read more here.
Keywords: probiotic fermentative; lab kcc; cabbage kimchi; fermentative potential ... See more keywords