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ATCC 43504, of yogurt fermented with the lactic acid bacteria from Baikkimchi kept under cold storage. The viable cell counts, titratable acidity, viscosity, and total solid content of the yogurt were different according to the bacterial strains used for fermentation. There was no significant change (

Anti-Helicobacter pylori Activity of Yogurt Fermented with Lactic Acid Bacteria from Baikkimchi