List of Articles
Current Topic in Lactic Acid Bacteria and Probiotics. Vol. 10, No. 1, 2024
Review Article
Bioactive Properties of Milk Components and Its Application in Functional Food Products in Korea
우유 성분의 기능성과 이를 활용한 국내 기능성 원료 및 건강기능식품 현황
우유 성분의 기능성과 이를 활용한 국내 기능성 원료 및 건강기능식품 현황
Curr. Top. Lact. Acid Bact. Probiotics 2024;10(1):1-15.
https://doi.org/10.35732/ctlabp.2024.10.1.1
HTML
PDF
PubReader
https://doi.org/10.35732/ctlabp.2024.10.1.1
Research Article
Improvement of Lyophilized Probiotics Viability Using a Histidine-based Rehydration Formula
Curr. Top. Lact. Acid Bact. Probiotics 2024;10(1):16-26.
https://doi.org/10.35732/ctlabp.2024.10.1.16
HTML
PDF
PubReader
https://doi.org/10.35732/ctlabp.2024.10.1.16
Neuroprotective Effect of Heat-Teated Fermented Black Beans Using Lactiplantibacillus plantarum
Lactiplantibacillus plantarum 을 이용한 열처리 검은콩 발효물의 신경 보호 효과
Curr. Top. Lact. Acid Bact. Probiotics 2024;10(1):27-39.
https://doi.org/10.35732/ctlabp.2024.10.1.27
HTML
PDF
PubReader
https://doi.org/10.35732/ctlabp.2024.10.1.27
Macrophage Activation of Postbiotics Fractions Prepared from Lactic Acid Bacteria Isolated from Kimchi
김치 유래 유산균 포스트바이오틱스 분획물의 대식세포 활성화
김치 유래 유산균 포스트바이오틱스 분획물의 대식세포 활성화
Curr. Top. Lact. Acid Bact. Probiotics 2024;10(1):40-48.
https://doi.org/10.35732/ctlabp.2024.10.1.40
HTML
PDF
PubReader
https://doi.org/10.35732/ctlabp.2024.10.1.40
Development of Yogurt Added with Almond, Corn, and Hibiscus as the Natural Additives
천연첨가물로서 아몬드, 옥수수, 히비스커스를 활용한 요거트 개발
천연첨가물로서 아몬드, 옥수수, 히비스커스를 활용한 요거트 개발
Curr. Top. Lact. Acid Bact. Probiotics 2024;10(1):49-55.
https://doi.org/10.35732/ctlabp.2024.10.1.49
HTML
PDF
PubReader
https://doi.org/10.35732/ctlabp.2024.10.1.49
Control of Clostridioides difficile by Bacteriocin-Producing Lactococcus lactis CJNU 3001
박테리오신 생산Lactococcus lactis CJNU 3001 균주의 Clostridioides difficile 억제능
박테리오신 생산
Curr. Top. Lact. Acid Bact. Probiotics 2024;10(1):56-61.
https://doi.org/10.35732/ctlabp.2024.10.1.56
HTML
PDF
PubReader
https://doi.org/10.35732/ctlabp.2024.10.1.56