Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in<i> In-Vitro</i> Simulated Gastrointestinal Juices and Their Fermentation Quality of Radish Kimchi

<div>(a) Agar spot test of LAB (25, 50, 75, and 100<i>μ</i>l) against pathogenic fungus (<i>Aspergillus fumigatus</i>) at days 5, 7 and 9, respectively. (b) Auto aggregation assay of LAB KCC-42.</div>

BioMed Research International

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Figure 1: Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in<i> In-Vitro</i> Simulated Gastrointestinal Juices and Their Fermentation Quality of Radish Kimchi 

Figure 1 | Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in In-Vitro Simulated Gastrointestinal Juices and Their Fermentation Quality of Radish Kimchi 