CURRENT ISSUE: Jun 2020, Vol. 6 , No. 1

    Review Article

    Application of Bacteriocins Produced from Lactic Acid Bacteria for Microbiological Food Safety
    Curr. Top. Lact. Acid Bact. Probiotics 2020;6(1):1-8.
    https://doi.org/10.35732/ctlabp.2020.6.1.1

    Review Article

    Direction and New Concept in Probiotics R&D
    Probiotics 연구의 방향성과 신개념 Probiotics
    Curr. Top. Lact. Acid Bact. Probiotics 2020;6(1):9-16.
    https://doi.org/10.35732/ctlabp.2020.6.1.9

    Research Article

    In Vitro Assessment of Probiotic Properties for Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food, Kimchi
    Curr. Top. Lact. Acid Bact. Probiotics 2020;6(1):17-24.
    https://doi.org/10.35732/ctlabp.2020.6.1.17

    Research Article

    Anti-biofilm Effect of Bioconversion of Whey by Lactic Acid Bacteria against Foodborne Pathogenic Bacteria
    유산균을 이용한 유청 바이오컨버전 산물의 병원성 세균 항생물막 효과
    Curr. Top. Lact. Acid Bact. Probiotics 2020;6(1):25-31.
    https://doi.org/10.35732/ctlabp.2020.6.1.25

    Research Article

    Investigation of Total Culturable Bacterial Abundance and Isolation of Beneficial Bacteria from Agricultural Crops in South Korea
    국내 작물의 배양 가능한 미생물 확인 및 유용 미생물 분리 방법 연구
    Curr. Top. Lact. Acid Bact. Probiotics 2020;6(1):32-37.
    https://doi.org/10.35732/ctlabp.2020.6.1.32

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    Review Article

    The Role of Gut Microbiota in Ginsenoside Metabolism and Biotransformation of Ginsenoside by Lactic Acid Bacteria
    Ginsenoside 대사에서 장내미생물의 역할과 유산균을 활용한 생물전환
    Curr. Top. Lact. Acid Bact. Probiotics 2019;5(1):1-12.
    https://doi.org/10.35732/ctlabp.2019.5.1.1
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    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
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    Note

    Probiotics Characterization of Lactobacillus Species Isolated from Kimchi
    김치 유래 유산균의 프로바이오틱스 특성
    Curr. Top. Lact. Acid Bact. Probiotics 2019;5(1):33-37.
    https://doi.org/10.35732/ctlabp.2019.5.1.33
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    Last 3 months views: 444

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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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    Last 3 months views: 352

    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
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    Last 3 months views: 341

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    Improvement Effect of Skin Health and Skin Disease of Oligosaccharides
    올리고당의 피부건강 및 피부질환 개선효과
    Curr. Top. Lact. Acid Bact. Probiotics 2019;5(1):13-19.
    https://doi.org/10.35732/ctlabp.2019.5.1.13
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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
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    Last 3 months views: 219

    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
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    Last 3 months views: 192

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