Probiotic characteristics of lactic acid bacteria isolated from kimchi

Journal Article Probiotic characteristics of lactic acid bacteria isolated from kimchi Get access J.‐H. Chang, J.‐H. Chang School of Life Sciences and Biotechnology, Korea University, Seoul, South KoreaTraditional Foods Research Center, Korea Food Research Institute, Kyunggi‐do, South Korea Search for other works by this author on: Oxford Academic Google Scholar Y.Y. Shim, Y.Y. Shim Saskatoon Research Centre, Agriculture and Agri‐Food Canada, Saskatoon, SK, Canada Youn Young Shim, Saskatoon Research Centre, Agriculture and Agri‐Food Canada, 107 Science Place Saskatoon, SK S7N 0X2, Canada. E‐mail: ShimY@agr.gc.ca Kew M. Chee, School of Life Sciences and Technology, Korea University, Anam‐dong, 21 Sungbuk‐gu, Seoul 136‐701, South Korea. E‐mail: mahnchee@hotmail.com Search for other works by this author on: Oxford Academic Google Scholar S.‐K. Cha, S.‐K. Cha Traditional Foods Research Center, Korea Food Research Institute, Kyunggi‐do, South Korea Search for other works by this author on: Oxford Academic Google Scholar K.M. Chee K.M. Chee School of Life Sciences and Biotechnology, Korea University, Seoul, South Korea Search for other works by this author on: Oxford Academic Google Scholar Journal of Applied Microbiology, Volume 109, Issue 1, 1 July 2010, Pages 220–230, https://doi.org/10.1111/j.1365-2672.2009.04648.x Published: 01 July 2010 Article history Received: 28 May 2009 Revision received: 18 November 2009 Accepted: 30 November 2009 Published: 01 July 2010