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Method for producing apple vinegar using Saccharomyces cerevisiae and Acetobacter pasteurianus strain
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Bacillus amyloliquefaciens SRCM101439 strain having antioxidant activity and probiotics property and uses thereof
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Bacillus subtilis SRCM103571 strain producing auxin and siderophore and having antifungal activity against plant pathogen, phosphate solublizing ability and nitrogen fixing ability and uses thereof
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Bacillus subtilis SRCM101371 strain having improved mucosal adhesive capacity and extracellular enzyme secretion activity and probiotics property and uses thereof
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Lactobacillus plantarum SRCM102369 strain having antimicrobial activity against pathogenic microorganism and lactic acid production ability and uses thereof
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Bacillus velezensis SRCM103702 strain producing auxin and siderophore and having antifungal activity against plant pathogen, phosphate solublizing ability and nitrogen fixing ability and uses thereof
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Lactobacillus brevis SCML 379 strain having bile salt hydrolytic activity, antimicrobial activity against food-borne pathogenic microorganism and probiotics property and uses thereof
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Method for producing fermented brown rice Sikhae using Lactobacillus plantarum 3JSRL 24―4 strain
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Bacillus subtilis SRCM103701 strain for producing Cheongkukjang having excellent fibrinolytic and antioxidant activity as starter and uses thereof
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Bacillus subtilis SRCM103727 strain for producing Cheongkukjang having excellent antidiabetic and antioxidant activity as starter and uses thereof
