Evaluation of probiotic properties of Lactobacillus and Pediococcus strains isolated from Omegisool, a traditionally fermented millet alcoholic beverage in Korea

Published 2015 View Full Article

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Title
Evaluation of probiotic properties of Lactobacillus and Pediococcus strains isolated from Omegisool, a traditionally fermented millet alcoholic beverage in Korea
Authors
Keywords
Omegisool, Lactic acid bacteria, Probiotic potential, Pediococcus, Lactobacillus
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 63, Issue 1, Pages 437-444
Publisher
Elsevier BV
Online
2015-04-08
DOI
10.1016/j.lwt.2015.03.005

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