Open AccessDiversity of Lactic Acid Bacteria (LAB) in Makgeolli and Their Production of γ-Aminobutyric Acid
Author(s) -
이혜림,
강기원,
서동호,
정종현,
정동현,
김계원,
박선영,
신우창,
심형석,
박천석
Publication year - 2015
Publication title -
han-guk sikpum gwahakoeji/han'gug sigpum gwahag hoeji/han-guk sikpum gwahak hoeji
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.203
H-Index - 19
eISSN - 2092-2094
pISSN - 0367-6293
DOI - 10.9721/kjfst.2015.47.2.204
Subject(s) - lactic acid , flavor , starter , food science , fermentation , bacteria , yeast , microorganism , yeast extract , chemistry , biology , 16s ribosomal rna , microbiology and biotechnology , biochemistry , genetics