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

<table class="fixed-width table-group" id="tab1"><tr><td><table class="table"><colgroup><col style="width:10.29em"/><col style="width:4.26em"/><col style="width:3.62em"/><col style="width:5.63em"/></colgroup><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr class="thead"><td class="align_left" rowspan="2"><b>Samples</b></td><td class="align_center" colspan="3"><b>Fermented radish kimchi</b></td></tr><tr class="thead"><td class="align_center"><b>Colour</b></td><td class="align_center"><b>Smell</b></td><td class="align_center"><b>Taste</b></td></tr><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr><td class="align_left">Encapsulated LAB</td><td class="align_center">5.45</td><td class="align_center">7.65</td><td class="align_center">7.85</td></tr><tr><td class="align_left">Nonencapsulated LAB</td><td class="align_center">5.10</td><td class="align_center">6.74</td><td class="align_center">7.15</td></tr><tr class="table-tr"><td colspan="4"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Sensory test of LAB KCC-42 inoculated radish kimchi samples.</div>

BioMed Research International

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Table 1

Table 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 

Table 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 