Isolation and Characterization of Probiotic LAB from Kimchi and Spontaneously Fermented Teff (<i>Eragrostis tef</i> (Zucc.) Trotter) Batter: Their Effects on Phenolic Content of Teff during Fermentation

<div>Acid and bile salt tolerance of LAB isolated from kimchi and fermented teff batter.</div>

BioMed Research International

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Table 1

Table 1: Isolation and Characterization of Probiotic LAB from Kimchi and Spontaneously Fermented Teff (<i>Eragrostis tef</i> (Zucc.) Trotter) Batter: Their Effects on Phenolic Content of Teff during Fermentation 

Table 1 | Isolation and Characterization of Probiotic LAB from Kimchi and Spontaneously Fermented Teff (Eragrostis tef (Zucc.) Trotter) Batter: Their Effects on Phenolic Content of Teff during Fermentation 