Research Article
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
Table 3
Proteolytic activity of LAB isolates.
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Values are ; 3. Isolate labels starting with ‘K’ belongs to those isolates obtained from Kimchi. Isolate labels staring with ‘B’ belongs to those isolates obtained from fermented teff batter. |