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- W3180392012 abstract "Previous studies have suggested that microbial fermentation is an attractive process to develop food products using seaweed. The objective of this study was to isolate and characterize lactic acid bacteria (LAB), which are used as starters for seaweed fermentation. The isolation of LAB strains was conducted using kelp Saccharina japonica kim chi, a well-known fermented seaweed in southeastern Korea. Based on the assay of acid tolerance, bile tolerance and antioxidant activity, 15 strains of LAB were selected for further study. The LABs exhibited cholesterol lowering activity in the range of 15.50 to 94.77%. Among the LABs suitable for food production, Lactobacillus plantarum D-11 had the highest antioxidant and cholesterol lowering activities. This probiotic strain will be applied to develop various kelp fermentation products." @default.
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- W3180392012 date "2020-01-01" @default.
- W3180392012 modified "2023-09-28" @default.
- W3180392012 title "다시마(Saccharina japonica)김치에서 분리한 유산균의 항산화 및 콜레스테롤 감소 효과" @default.
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