Probiotic potential of nutritionally improved Lactobacillus plantarum DGK-17 isolated from Kimchi – A traditional Korean fermented food

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Title
Probiotic potential of nutritionally improved Lactobacillus plantarum DGK-17 isolated from Kimchi – A traditional Korean fermented food
Authors
Keywords
Probiotics, Lactobacillus plantarum, Pseudomonas aeruginosa, Klebsiella pneumoniae, CFCS, Antimicrobial activity
Journal
FOOD CONTROL
Volume 60, Issue -, Pages 88-94
Publisher
Elsevier BV
Online
2015-07-11
DOI
10.1016/j.foodcont.2015.07.010

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