List of Articles

Current Topic in Lactic Acid Bacteria and Probiotics. Vol. 2, No. 1, 2014

Article
Characteristics of Bacteriocins by Lactic Acid Bacteria Isolated from Kimchi
김치로부터 분리된 유산균이 생산하는 박테리오신의 특성
Curr. Top. Lact. Acid Bact. Probiotics 2014;2(1):1-6.
https://doi.org/10.35732/ctlabp.2014.2.1.1
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Control of Bacteriophages for Fermentation of Dairy Products
유제품 발효를 위한 박테리오파지의 제어
Curr. Top. Lact. Acid Bact. Probiotics 2014;2(1):7-11.
https://doi.org/10.35732/ctlabp.2014.2.1.7
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Isolation and Characterization of an Immune-Stimulating Lactic Acid Bacteria from Fermenting kimchi
발효김치 중 면역활성 젖산균의 분리 및 특성
Curr. Top. Lact. Acid Bact. Probiotics 2014;2(1):12-18.
https://doi.org/10.35732/ctlabp.2014.2.1.12
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Antibacterial Activity of Lactic Acid Bacteria Isolated from Kimchi
김치에서 분리한 유산균의 항균 활성 연구
Curr. Top. Lact. Acid Bact. Probiotics 2014;2(1):19-22.
https://doi.org/10.35732/ctlabp.2014.2.1.19
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Comparison of Freeze-dried Fermented Whey Presenting Bifidogenic Growth Stimulation Activity with Fructooligosaccharide
비피도박테리아 증식능 유청발효 동결건조물과 프럭토올리고당 비교평가
Curr. Top. Lact. Acid Bact. Probiotics 2014;2(1):23-26.
https://doi.org/10.35732/ctlabp.2014.2.1.23
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Isolation of Lactic Acid Bacteria and Its Application for Synbiotics Makgeolli Fermentation
막걸리의 Synbiotics 기능성 발굴을 위한 유산균 선발 및 이의 적용
Curr. Top. Lact. Acid Bact. Probiotics 2014;2(1):27-33.
https://doi.org/10.35732/ctlabp.2014.2.1.27
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Diversity of Lactic Acid Bacteria in the Korean Traditional Fermented Beverage Shindari, Determined Using a Culture-dependent Method
Curr. Top. Lact. Acid Bact. Probiotics 2014;2(1):34-37.
https://doi.org/10.35732/ctlabp.2014.2.1.34
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Preparation of Fermented Mulberry Beverage by Weissella cibaria
Weissella cibaria를 이용한 오디발효음료의 제조
Curr. Top. Lact. Acid Bact. Probiotics 2014;2(1):38-44.
https://doi.org/10.35732/ctlabp.2014.2.1.38
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