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. 2021 Jun 21;10(6):1435. doi: 10.3390/foods10061435

Table 1.

List of strains used in this study.

Species Collections Culture Condition (°C)
Leuconostoc mesenteroides DRC1506 KCCM11712P 30
Limosilacotobacillus fermentum KACC11441 37
Lactiplantibacillus plantarum KACC11451 37
Limosilacotobacillus reuteri KACC11452 37
Lacticaseibacillus rhamnosus KACC11953 37
Lacticaseibacillus paracasei subsp. paracasei KACC12361 30
Lacticaseibacillus casei KACC12413 30
Lactobacillus helveticus KACC12418 37
Lactobacillus acidophilus KACC12419 37
Lactobacillus delbruechii subsp. bulgaricus KACC12420 37
Lactobacillus gasseri KACC12424 37
Ligilactobacillus salivarius KACC10006 37
Lactococcus lactis KACC13877 30
Streptococcus salivarius subsp. thermophilus KACC11857 37
Bifidobacterium animalis subsp. lactis KACC16638 37
Bifidobacterium breve KACC16639 37
Bifidobacterium bifidum KACC20601 37
Bifidobacterium longum KCTC3128 37