Journal of Microbiology and Biotechnology
- Volume 6 Issue 1
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- Pages.50-53
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- 1996
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- 1017-7825(pISSN)
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- 1738-8872(eISSN)
Characteristics of the Alcoholic Milk Product Fermented by Lactococcus lactis subsp. lactis TA29 and Saccharomyces exiguus SK2
- Hong, Seok-San (Food Biotechnology Division, Korea Food Research Institute) ;
- Cha, Seong-Kwan (Food Biotechnology Division, Korea Food Research Institute) ;
- Kim, Wang-June (Food Biotechnology Division, Korea Food Research Institute) ;
- Koo, Young-Jo (Food Biotechnology Division, Korea Food Research Institute)
- Published : 1996.02.01
Abstract
A cultured milk product was made by fennenting 10