Most Read Articles

Most read articles are listed by the number of read for the previous three months.

The Concepts and Applications of Postbiotics for the Development of Health Functional Food Product
건강기능식품 개발을 위한 포스트바이오틱스의 개념과 활용
Curr. Top. Lact. Acid Bact. Probiotics 2021;7(1):14-22.
https://doi.org/10.35732/ctlabp.2021.7.1.14
HTML PDF PubReader Last 3 months views: 3713
Companion Animals and Probiotics
반려동물과 프로바이오틱스
Curr. Top. Lact. Acid Bact. Probiotics 2024;10(2):63-74.
https://doi.org/10.35732/ctlabp.2024.10.2.63
HTML PDF PubReader Last 3 months views: 1228
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
HTML PDF PubReader Last 3 months views: 1223
Bacteriocins of Lactic Acid Bacteria and Their Industrial Application
Curr. Top. Lact. Acid Bact. Probiotics 2021;7(1):1-13.
https://doi.org/10.35732/ctlabp.2021.7.1.1
HTML PDF PubReader Last 3 months views: 1199
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: 1044
Antioxidant and Anti-Inflammatory Activities of Heat-Killed Lactiplantibacillus plantarum Isolated from Kimchi
김치 유래 Lactiplantibacillus plantarum 사균체의 항산화 및 항염 효과
Curr. Top. Lact. Acid Bact. Probiotics 2022;8(2):66-78.
https://doi.org/10.35732/ctlabp.2022.8.2.66
HTML PDF PubReader Last 3 months views: 940
Optimization of Fermentation and Scale-up Process Development for Lactiplantibacillus plantarum WiKim0125
Lactiplantibacillus plantarum WiKim0125 균주의 발효 최적화 및 스케일 업 공정 개발
Curr. Top. Lact. Acid Bact. Probiotics 2023;9(1):18-24.
https://doi.org/10.35732/ctlabp.2023.9.1.18
HTML PDF PubReader Last 3 months views: 699
Bioactive Properties of Milk Components and Its Application in Functional Food Products in Korea
우유 성분의 기능성과 이를 활용한 국내 기능성 원료 및 건강기능식품 현황
Curr. Top. Lact. Acid Bact. Probiotics 2024;10(1):1-15.
https://doi.org/10.35732/ctlabp.2024.10.1.1
HTML PDF PubReader Last 3 months views: 699
Production of Antibacterial Agents and Genomic Characteristics of Probiotics Strains for the Foodborne Pathogen Control
식중독균 제어를 위한 유용미생물의 항균물질 생산 및 유전체 특성 연구
Curr. Top. Lact. Acid Bact. Probiotics 2022;8(1):1-16.
https://doi.org/10.35732/ctlabp.2022.8.1.1
HTML PDF PubReader Last 3 months views: 531
In Vitro Probiotic Evaluation and Anti-Adipogenic Effect of Lactic Acid Bacteria Isolated from Kimchi
김치에서 분리한 유산균의 생리적 특성 및 지방축적억제 효과
Curr. Top. Lact. Acid Bact. Probiotics 2022;8(2):59-65.
https://doi.org/10.35732/ctlabp.2022.8.2.59
HTML PDF PubReader Last 3 months views: 499
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
HTML PDF PubReader Last 3 months views: 492
Antioxidant and Anti-Inflammatory Effects of Live and Heat-Killed Limosilactobacillus fermentum isolated from Baekkimchi
백김치로부터 분리된 Limosilactobacillus fermentum 생균과 열처리 사균체의 항산화 및 항염 효과
Curr. Top. Lact. Acid Bact. Probiotics 2024;10(2):75-87.
https://doi.org/10.35732/ctlabp.2024.10.2.75
HTML PDF PubReader Last 3 months views: 484
Identification of Predominant Lactic Acid Bacteria Associated with Kunun-Zaki and Kindirmo a Traditional Fermented Food of Nigeria
Curr. Top. Lact. Acid Bact. Probiotics 2022;8(1):17-31.
https://doi.org/10.35732/ctlabp.2022.8.1.17
HTML PDF PubReader Last 3 months views: 473
Isolation and Characterization of Gamma-Aminobutyric Acid (GABA)-Producing Lactic Acid Bacteria from Kimchi
김치로부터 Gamma-Aminobutyric Acid(GABA)를 생산하는 유산균의 분리 및 특성
Curr. Top. Lact. Acid Bact. Probiotics 2020;6(2):64-69.
https://doi.org/10.35732/ctlabp.2020.6.2.64
HTML PDF PubReader Last 3 months views: 464
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
HTML PDF PubReader Last 3 months views: 460
Comparison of Bioinformatic Analysis System for Antibiotic Resistance Gene Detection and Probiotics Safety Evaluation
프로바이오틱스 안전성 평가를 위한 항생제 저항성 유전자의 생물정보학적 분석법 비교
Curr. Top. Lact. Acid Bact. Probiotics 2022;8(1):32-38.
https://doi.org/10.35732/ctlabp.2022.8.1.32
HTML PDF PubReader Last 3 months views: 428
Development of Functional Material by Using Bacillus subtilis Harboring α-Amylase and Protease Enzyme Activity
α-Amylase와 Protease 효소 활성을 가진 Bacillus subtilis 균주를 이용한 기능성 소재 개발
Curr. Top. Lact. Acid Bact. Probiotics 2023;9(2):81-85.
https://doi.org/10.35732/ctlabp.2023.9.2.81
HTML PDF PubReader Last 3 months views: 420
Identification and Changes in the Viability of Lactic Acid Bacteria in Various Foods according to the Storage Period
저장기간에 따른 다양한 식품 내 유산균의 동정 및 유산균 수 변화
Curr. Top. Lact. Acid Bact. Probiotics 2021;7(1):30-36.
https://doi.org/10.35732/ctlabp.2021.7.1.30
HTML PDF PubReader Last 3 months views: 417
Characteristics and Antioxidant Activity of Lactiplantibacillus plantarum Fermented and Heat-treated Black Bean
Lactiplantibacillus plantarum의 검은콩 발효 특성 및 열처리 발효물의 항산화 효과
Curr. Top. Lact. Acid Bact. Probiotics 2022;8(1):48-57.
https://doi.org/10.35732/ctlabp.2022.8.1.48
HTML PDF PubReader Last 3 months views: 416
Neuroprotective Effect of Heat-Teated Fermented Black Beans Using Lactiplantibacillus plantarum
Lactiplantibacillus plantarum을 이용한 열처리 검은콩 발효물의 신경 보호 효과
Curr. Top. Lact. Acid Bact. Probiotics 2024;10(1):27-39.
https://doi.org/10.35732/ctlabp.2024.10.1.27
HTML PDF PubReader Last 3 months views: 393