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KMID : 1234420070350040310
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Korean Journal of Microbiololgy and Biotechnology
2007 Volume.35 No. 4 p.310 ~ p.315
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Identification and Fermentation Characteristics of Lactic Acid Bacteria Isolated from the Fermentation Broth of Korean Traditional Liquor, Andong-Soju
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Bae Kyung-Hwa
Shin Kee-Sun
Ryu Hee-Young
Kwon Chong-Suk
Sohn Ho-Yong
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Abstract
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KEYWORD
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Andong-Soju, Lactic acid bacteria, traditional Liquors
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