Evaluation of functional properties of lactobacilli isolated from Korean white kimchi
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- 作者：Soyoung Parka ; Yosep Jia ; Hyunjoon Parka ; Kyuyeon Leea ; Haryung Parka ; Bo Ram Becka ; Heuynkil Shinb ; Wilhelm H. Holzapfela ; b ; wilhelm@woodapple.net" class="auth_mail" title="E-mail the corresponding author
- 关键词：White kimchi ; Lactic acid bacteria ; Lactobacillus ; L. sakei ; L. plantarum ; Safety ; Functionality
- 刊名：Food Control
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：69
- 期：Complete
- 页码：5-12
- 全文大小：426 K
文摘
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Strains of Lactobacillus sakei. Lactobacillus brevis and Lactobacillus plantarum dominated in fermented white kimchi.
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By in vitro tests, strains L. plantarum HAC01 and L. sakei HAC10 were selected.
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These strains significantly reduced body and total weight gain of DIO mice, compared to the control.
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Dominating LAB strains may determine functionality of kimchi.