Current Topics in Lactic Acid Bacteria and Probiotics

The Concepts and Applications of Postbiotics for the Development of Health Functional Food Product
건강기능식품 개발을 위한 포스트바이오틱스의 개념과 활용

Byung-Yong Kim, Sung Sun Park

김병용, 박성선

Curr. Top. Lact. Acid Bact. Probiotics 2021;7(1):14-22.
https://doi.org/10.35732/ctlabp.2021.7.1.14

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Akkermansia muciniphila: A Promising Next Generation Probiotic

Muhammad Adeel Hasnain, Gi-Seong Moon

Curr. Top. Lact. Acid Bact. Probiotics 2025;11(1):1-9.
https://doi.org/10.35732/ctlabp.2025.11.1.1

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Companion Animals and Probiotics
반려동물과 프로바이오틱스

Seok-Cheol Cho

조석철

Curr. Top. Lact. Acid Bact. Probiotics 2024;10(2):63-74.
https://doi.org/10.35732/ctlabp.2024.10.2.63

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Recent Research Technologies for Quality Control of Commercial Probiotics
프로바이오틱스 제품의 과학적 품질관리를 위한 최신 기술의 활용

Byung-Yong Kim

김병용

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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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

Keun Woo Kang, Jae Woong Lim, Jae Geun Lee, Sung Gu Han

강근우, 임재웅, 이재근, 한성구

Curr. Top. Lact. Acid Bact. Probiotics 2024;10(1):1-15.
https://doi.org/10.35732/ctlabp.2024.10.1.1

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Bacteriocins of Lactic Acid Bacteria and Their Industrial Application

Bamgbose Timothy, Atta Habiba Iliyasu, Anupkumar R. Anvikar

Curr. Top. Lact. Acid Bact. Probiotics 2021;7(1):1-13.
https://doi.org/10.35732/ctlabp.2021.7.1.1

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The Role of Gut Microbiota in Ginsenoside Metabolism and Biotransformation of Ginsenoside by Lactic Acid Bacteria
Ginsenoside 대사에서 장내미생물의 역할과 유산균을 활용한 생물전환

Hoon Park

박훈

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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Antioxidant and Anti-Inflammatory Activities of Heat-Killed Lactiplantibacillus plantarum Isolated from Kimchi
김치 유래 Lactiplantibacillus plantarum 사균체의 항산화 및 항염 효과

Cheong-Bin You, Eun-Su Lee, Min-Kyeong Lee, Ga-Young Lee, Hoon Park

유청빈, 이은수, 이민경, 이가영, 박훈

Curr. Top. Lact. Acid Bact. Probiotics 2022;8(2):66-78.
https://doi.org/10.35732/ctlabp.2022.8.2.66

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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

Ga-Young Lee, Min-Kyeong Lee, Ji-Woo Choi, Hye-Jin Youn, Hyun-Hee Cho, Hoon Park

이가영, 이민경, 최지우, 윤혜진, 조현희, 박훈

Curr. Top. Lact. Acid Bact. Probiotics 2024;10(2):75-87.
https://doi.org/10.35732/ctlabp.2024.10.2.75

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Improvement of Lyophilized Probiotics Viability Using a Histidine-based Rehydration Formula

Kyuyeon Lee, Nayeon Kim, Bobae Kim, Hyeshin Kim, Kyoungjun Han, Jieun Yeu, Wilhelm H. Holzapfel, Hyeji Kang

Curr. Top. Lact. Acid Bact. Probiotics 2024;10(1):16-26.
https://doi.org/10.35732/ctlabp.2024.10.1.16

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Optimization of Fermentation and Scale-up Process Development for Lactiplantibacillus plantarum WiKim0125
Lactiplantibacillus plantarum WiKim0125 균주의 발효 최적화 및 스케일 업 공정 개발

Yeong Yeol Kim, Seulbi Kim, Jung Hwan Kim, Ho Myeong Kim

김영열, 김슬비, 김정환, 김호명

Curr. Top. Lact. Acid Bact. Probiotics 2023;9(1):18-24.
https://doi.org/10.35732/ctlabp.2023.9.1.18

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Health Effects of Lactobacillus rhamnosus GG
Lactobacillus rhamnosus GG의 건강 증진 효과

Kwang-Sei Lim, Ju-Yong Kim, Hyun-Soo Yea, Chang-Min Kim

임광세, 김주용, 예현수, 김창민

Curr. Top. Lact. Acid Bact. Probiotics 2013;1(1):55-64.
https://doi.org/10.35732/ctlabp.2013.1.1.55

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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

Eunyeong Hwang, Jae-Yong Park

황은영, 박재용

Curr. Top. Lact. Acid Bact. Probiotics 2020;6(2):64-69.
https://doi.org/10.35732/ctlabp.2020.6.2.64

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Mechanisms of Lactic Acid Bacteria Adaptation to Acidic Environments: The Possible Interplay between Two-Component System (TCS) and γ-Aminobutyric Acid (GABA) Production
유산균의 산성환경 적응 메커니즘: Two-Component System(TCS)과 γ-Aminobutyric Acid(GABA) 생산의 연계 가능성

Eunyeong Hwang, Jae-Yong Park

황은영, 박재용

Curr. Top. Lact. Acid Bact. Probiotics 2025;11(1):10-22.
https://doi.org/10.35732/ctlabp.2025.11.1.10

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In Vitro Assessment of Probiotic Properties for Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food, Kimchi

Eui-Sang Cho, Jeonghye Chun, Jeongin Park, Mibang Kim, Chi Young Hwang, Deok Jun Yoon, Inonge Noni Siziya, Dong-Ho Seo, Myung-Ji Seo

Curr. Top. Lact. Acid Bact. Probiotics 2020;6(1):17-24.
https://doi.org/10.35732/ctlabp.2020.6.1.17

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Identification of Predominant Lactic Acid Bacteria Associated with Kunun-Zaki and Kindirmo a Traditional Fermented Food of Nigeria

Timothy Bamgbose, Swati Sinha, Isa O. Abdullahi, Helen I. Inabo, Mohammed Bello, Lokesh D. Kori, Elmer N. Ametefe, Anupkumar R. Anvikar

Curr. Top. Lact. Acid Bact. Probiotics 2022;8(1):17-31.
https://doi.org/10.35732/ctlabp.2022.8.1.17

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Application of Bacteriocins Produced from Lactic Acid Bacteria for Microbiological Food Safety

Lin Chen, Zhixuan Song, Shao Yi Tan, Hongfei Zhang, Hyun-Gyun Yuk

Curr. Top. Lact. Acid Bact. Probiotics 2020;6(1):1-8.
https://doi.org/10.35732/ctlabp.2020.6.1.1

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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

Bo Min Song, Bo Zheng Zhang, Jung Min Park, Jin Man Kim

송보민, 장보정, 박정민, 김진만

Curr. Top. Lact. Acid Bact. Probiotics 2021;7(1):30-36.
https://doi.org/10.35732/ctlabp.2021.7.1.30

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YS Flora^®, a Comprehensive and Multi-Purpose Collection of Human Gut Microbiome

Minyoung Hong, Sooyoon Cho, Kyoung Jin Choi, Gwanghee Kim, Sang Sun Yoon

Curr. Top. Lact. Acid Bact. Probiotics 2023;9(2):68-80.
https://doi.org/10.35732/ctlabp.2023.9.2.68

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Anti-Obesity Effects of Lactococcus lactis JNU534 via AMPK Activation and Inhibition of Lipogenesis in 3T3-L1 Adipocytes
AMPK 활성화와 3T3-L1 세포에서 지방 생성 억제를 통한 Lactococcus lactis JNU534 (LLJ)의 항비만 효과

Sekyung Lee, Hyun-Sun Lee, Juyoung Koh, Sungmin Cho, Seungsik Chung, Hyowon Lee, Sung Sun Park

이세경, 이현순, 고주영, 조성민, 정승식, 이효원, 박성선

Curr. Top. Lact. Acid Bact. Probiotics 2025;11(1):30-39.
https://doi.org/10.35732/ctlabp.2025.11.1.30

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