Pediococcus acidilactici SRCM 102024 starter strain for producing fermented grain with improved antimicrobial activity and uses thereof
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Method for producing soy sauce using fermented broth of tomato and functional properties
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Bacillus subtilis strain SY07 isolated from traditionally fermented soybean product and uses thereof
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Method for producing Gochujang using watermelon and Gochujang using watermelon produced by same method
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Bacillus subtilis strain having enzyme activity, ammonia and hydrogen sulfide odor removal activity and uses thereof
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Method for producing fermented coffee using Bacillus licheniformis SRCM 100156 strain
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Method for producing mixed Chunggukjang and Doenjang using Bacillus subtilis SY07 strain and mixed Chunggukjang and Doenjang produced by the same method
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Method for producing fermented coffee using Lactobacillus plantarum SRCM 1000320 strain
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Method for producing Ssamjang using fermented tomato product with improved antidiabetic activity and Ssamjang produced by the same method
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Korean type soy sauce development adding aronia juice and method for producing pickles using the same
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Bacillus subtilis SCBH1435 strain having enzyme secretion activity and antifungal activity against plant pathogen and uses thereof
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- SCML67 Lactobacillus brevis SCML67 strain from traditional soy sauce having antimicrobial activity against pathogenic microorganism of soy sauce antibiotic resistance antioxidant activity -glucosidase and enzyme secretion activity and not producing biogenic amine and uses thereof
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- SCML458 Lactobacillus brevis SCML458 strain from traditional soy sauce having antimicrobial activity against pathogenic microorganism of soy sauce antibiotic resistance antioxidant activity -glucosidase and enzyme secretion activity and not producing biogenic amine and uses thereof
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Bacillus subtilis SCM121 strain from traditional soy sauce having antimicrobial activity against pathogenic microorganism of soy sauce, antioxidant activity and enzyme secretion activity, and not producing biogenic amine and uses thereof
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Bacillus subtilis SCBH1437 strain having auxin production activity, enzyme secretion activity and antifungal activity against plant pathogen and uses thereof
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Bacillus subtilis SCM688 strain from traditional soy sauce having antimicrobial activity against pathogenic microorganism of soy sauce and enzyme secretion activity, and not producing biogenic amine and uses thereof
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Bacillus subtilis SCM146 strain from traditional soy sauce having antimicrobial activity against pathogenic microorganism of soy sauce, antioxidant activity and enzyme secretion activity, and not producing biogenic amine and uses thereof
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Bacillus subtilis SCBH1433 strain having siderophore production activity, enzyme secretion activity and antifungal activity against plant pathogen and uses thereof
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Method for producing blueberry fermentation product with improved functionality and blueberry fermentation product produced by the same method
