Journal of Dairy Science and Biotechnology
- Volume 31 Issue 1
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- Pages.51-58
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- 2013
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- 2733-4554(pISSN)
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- 2733-4562(eISSN)
Properties of Lactic Acid Bacteria That Cause Decrease in Post-Fermentation to Apply Product
후산 발효 적합 균주 선발 및 특성
- Sohn, Ji Yang (Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University) ;
- Kim, Sae Hun (Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University)
- Received : 2013.05.15
- Accepted : 2013.06.10
- Published : 2013.06.30
Abstract
Emerging studies suggest that vegetables or fruit juices deemed to be potential alternative base medium for lactic acid bacteria fermentation. Until now, limited studies have been carried out to evaluate such applications. Thus, the objective of present study is that lactic acid bacteria were evaluated for their viability at low pH, growth during storage at low temperature, and