CURRENT ISSUE: Dec 2021, Vol. 7 , No. 2

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    Effect of Fermentation by Lactiplantibacillus plantarum on Antioxidant and Nutritional Characteristics of Jujube Hot Water Extract
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    Quality Characteristics and Antioxidant Activity of Yogurt Added with Corni Fructus (Cornus officinalis) Extracts
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    Curr. Top. Lact. Acid Bact. Probiotics 2021;7(2):45-52.
    https://doi.org/10.35732/ctlabp.2021.7.2.45

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    Development of Edible Medium for Kimchi Starter, and Application of Kimchi Fermentation Control
    김치 종균 배양용 식용 배지 개발 및 이를 이용한 김치 숙성도 제어 방법
    Curr. Top. Lact. Acid Bact. Probiotics 2021;7(2):53-59.
    https://doi.org/10.35732/ctlabp.2021.7.2.53

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    Evaluation of Enzymes and Beta-Glucan Production by Germination Conditions and Mixed Fermentation Using Hulled Barley
    겉보리의 발아조건 및 혼합발효를 이용한 효소 및 베타글루칸 생산 연구
    Curr. Top. Lact. Acid Bact. Probiotics 2021;7(2):60-66.
    https://doi.org/10.35732/ctlabp.2021.7.2.60

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    Quality Characteristics of Red Ginseng Yogurt Produced with Probiotic Lactic Acid Bacteria Isolated from Kimchi
    김치 유래 Probiotic 유산균을 이용한 홍삼 요구르트의 제조 및 품질 특성
    Curr. Top. Lact. Acid Bact. Probiotics 2021;7(2):67-76.
    https://doi.org/10.35732/ctlabp.2021.7.2.67

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    Antimicrobial Effect of Lactiplantibacillus pentosus Strains Isolated from Kefir against Multidrug-Resistant Bacteria
    Kefir 유래 유산균 Lactiplantibacillus pentosus Strains의 다제내성균에 대한 항균효과
    Curr. Top. Lact. Acid Bact. Probiotics 2021;7(2):77-81.
    https://doi.org/10.35732/ctlabp.2021.7.2.77

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