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

Table 2

Organic acid production from encapsulated and nonencapsulated LAB inoculated radish kimchi samples after 21 days of fermentation at 37°C.

S.No	LAB strain KCC-42	Lactic acid(mM)	Acetic acid(mM)	Succinic acid(mM)	Propionic acid(mM)	Oxalic acid(mM)
1	Microencapsulated LAB	59	26	14	0.6	0.3
2	Non encapsulated LAB	42	21	0.8	0.3	0.2