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- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 477 - 477 (1page)
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This study aimed to investigate physicochemical characteristics and physiological activities of garlic fermented by lactic acid bacteria (LAB). Among the eight types of LAB strains isolated from fermented foods, four types of LAB (Lactobacillus plantarum KCTC3108, Lactobacillus plantarum B8, Lactobacillus plantarum BR4 and Leuconostoc mesenteroides SY3) with excellent fermentability (pH and total acidity) were selected. Physiological activity was measured during 4 days of fermentation. After fermentation, the S-allyl-L-cysteine contents of L. plantarum KCTC3108, L. plantarum B ... 전체 초록 보기
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