Open AccessDiversity of Lactic Acid Bacteria (LAB) in Makgeolli and Their Production of γ-Aminobutyric Acid
Author(s) -
Hye Lim Lee,
Ki-Won Kang,
DongHo Seo,
JongHyun Jung,
Dong-Hyun Jung,
Gye-Won Kim,
SunYoung Park,
Woo-Chang Shin,
Hyoung-Seok Shim,
CheonSeok Park
Publication year - 2015
Publication title -
korean journal of food science and technology
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
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