Lactobacillus brevis SBC8803 and Reduced Undesirable Fermentation Microbes

• Potential of γ-Aminobutyric Acid-Producing Leuconostoc mesenteroides Strains Isolated from Kimchi as a Starter for High-γ-Aminobutyric Acid Kimchi Fermentation.

  • 2023-12-31
  • Preventive nutrition and food science 28(4)
  • • Jihyun Ahn
    • Jae-Yong Park

  • PubMed: 38188089
  • DOI: 10.3746/pnf.2023.28.4.492

  2 Insights on

  • Reduced Undesirable Fermentation Microbes

  • Low evidence

  Moreover, L. mesenteroides K1501 and K1627 inhibited the growth of certain species of Lactobacillus, whose presence in kimchi fermentation is undesirable.

  Effect

  Beneficial

  Effect size

  Small