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Suitability of Lactobacillus plantarum SPC-SNU 72-2 as a Probiotic Starter for Sourdough Fermentation
1Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea, 2Research Institute of Food and Biotechnology, SPC Group, Seoul 08826, Republic of Korea, 3Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Republic of Korea, 4Humanitas College, Kyung Hee University, Yongin 17104, Republic of KoreaCorrespondence to:
J. Microbiol. Biotechnol. 2019; 29(11): 1729-1738
Published November 28, 2019
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