DSpace at KIST: Effects of oxygen and salt on the growth of bifidus and anaerobic bacteria isolated from Korean traditional fermented foods.

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DC Field	Value	Language
dc.contributor.author	김병홍	-
dc.contributor.author	정은영	-
dc.contributor.author	이진성	-
dc.contributor.author	이완규	-
dc.contributor.author	배재근	-
dc.date.accessioned	2024-01-21T22:44:53Z	-
dc.date.available	2024-01-21T22:44:53Z	-
dc.date.created	2022-01-10	-
dc.date.issued	1993-01	-
dc.identifier.uri	https://pubs.kist.re.kr/handle/201004/146249	-
dc.title	Effects of oxygen and salt on the growth of bifidus and anaerobic bacteria isolated from Korean traditional fermented foods.	-
dc.title.alternative	산소와 염농도가 한국전통 발효식품에서 생장하는 혐기성 세균과 Bifidus 균의 생육에 미치는 영향 =	-
dc.type	Article	-
dc.description.journalClass	3	-
dc.identifier.bibliographicCitation	한국산업미생물학회지 = Kor. j. appl. microbiol. biotechnol., v.v. 21, no.no. 1, pp.82 - 87	-
dc.citation.title	한국산업미생물학회지 = Kor. j. appl. microbiol. biotechnol.	-
dc.citation.volume	v. 21	-
dc.citation.number	no. 1	-
dc.citation.startPage	82	-
dc.citation.endPage	87	-
dc.subject.keywordAuthor	Bifidobacterium	-
dc.subject.keywordAuthor	kimchi	-
dc.subject.keywordAuthor	salt	-
dc.subject.keywordAuthor	anaerode	-

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