List of Articles

Current Topic in Lactic Acid Bacteria and Probiotics. Vol. 7, No. 2, 2021

Research Article
Effect of Fermentation by Lactiplantibacillus plantarum on Antioxidant and Nutritional Characteristics of Jujube Hot Water Extract
대추 열수 추출물의 항산화 및 영양학적 특성에 대한 Lactiplantibacillus plantarum 발효의 영향
Curr. Top. Lact. Acid Bact. Probiotics 2021;7(2):37-44.
https://doi.org/10.35732/ctlabp.2021.7.2.37
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Quality Characteristics and Antioxidant Activity of Yogurt Added with Corni Fructus (Cornus officinalis) Extracts
산수유 추출물 첨가 요구르트의 품질 특성과 항산화능
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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