CURRENT ISSUE: Dec 2019, Vol. 5 , No. 2

    Review Article

    Recent Research Technologies for Quality Control of Commercial Probiotics
    프로바이오틱스 제품의 과학적 품질관리를 위한 최신 기술의 활용
    Curr. Top. Lact. Acid Bact. Probiotics 2019;5(2):39-46.
    https://doi.org/10.35732/ctlabp.2019.5.2.39

    Research Article

    Chemokine Effects of Lactobacillus ruminus, and Bifidobacterium longum in Rotavirus Infected Vero Cells
    로타바이러스 감염된 Vero 세포에서 Lactobacillus ruminusBifidobacterium longum의 케모카인 변화 분석
    Curr. Top. Lact. Acid Bact. Probiotics 2019;5(2):47-51.
    https://doi.org/10.35732/ctlabp.2019.5.2.47

    Research Article

    The Quality Properties of Pork Loin Marinated in Various Dairy Products
    발효 유제품에 침지한 돈육 등심의 품질 특성
    Curr. Top. Lact. Acid Bact. Probiotics 2019;5(2):52-58.
    https://doi.org/10.35732/ctlabp.2019.5.2.52

    Research Article

    Production of Functional Fermented Soymilk by γ-Aminobutyric Acid Producing Lactic Acid Bacteria
    γ-Aminobutyric Acid 생산 유산균을 이용한 기능성 발효 두유 제조
    Curr. Top. Lact. Acid Bact. Probiotics 2019;5(2):59-64.
    https://doi.org/10.35732/ctlabp.2019.5.2.59

    Note

    Physiological Activity of Lactobacillus Species Isolated from Kimchi
    김치 유래 유산균의 생리학적 활성
    Curr. Top. Lact. Acid Bact. Probiotics 2019;5(2):65-69.
    https://doi.org/10.35732/ctlabp.2019.5.2.65

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    The Role of Gut Microbiota in Ginsenoside Metabolism and Biotransformation of Ginsenoside by Lactic Acid Bacteria
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    https://doi.org/10.35732/ctlabp.2019.5.1.1
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    Review Article

    Recent Research Technologies for Quality Control of Commercial Probiotics
    프로바이오틱스 제품의 과학적 품질관리를 위한 최신 기술의 활용
    Curr. Top. Lact. Acid Bact. Probiotics 2019;5(2):39-46.
    https://doi.org/10.35732/ctlabp.2019.5.2.39
    HTML PDF PubReader

    Last 3 months views: 481

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    Probiotics Characterization of Lactobacillus Species Isolated from Kimchi
    김치 유래 유산균의 프로바이오틱스 특성
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    https://doi.org/10.35732/ctlabp.2019.5.1.33
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    Physiological Activity of Lactobacillus Species Isolated from Kimchi
    김치 유래 유산균의 생리학적 활성
    Curr. Top. Lact. Acid Bact. Probiotics 2019;5(2):65-69.
    https://doi.org/10.35732/ctlabp.2019.5.2.65
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    https://doi.org/10.35732/ctlabp.2019.5.1.13
    HTML PDF PubReader

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    Production of Functional Fermented Soymilk by γ-Aminobutyric Acid Producing Lactic Acid Bacteria
    γ-Aminobutyric Acid 생산 유산균을 이용한 기능성 발효 두유 제조
    Curr. Top. Lact. Acid Bact. Probiotics 2019;5(2):59-64.
    https://doi.org/10.35732/ctlabp.2019.5.2.59
    HTML PDF PubReader

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    The Quality Properties of Pork Loin Marinated in Various Dairy Products
    발효 유제품에 침지한 돈육 등심의 품질 특성
    Curr. Top. Lact. Acid Bact. Probiotics 2019;5(2):52-58.
    https://doi.org/10.35732/ctlabp.2019.5.2.52
    HTML PDF PubReader

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    Chemokine Effects of Lactobacillus ruminus, and Bifidobacterium longum in Rotavirus Infected Vero Cells
    로타바이러스 감염된 Vero 세포에서 Lactobacillus ruminusBifidobacterium longum의 케모카인 변화 분석
    Curr. Top. Lact. Acid Bact. Probiotics 2019;5(2):47-51.
    https://doi.org/10.35732/ctlabp.2019.5.2.47
    HTML PDF PubReader

    Last 3 months views: 181

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