Health Benefits of Lactic Acid Bacteria Isolated from Kimchi
ACS Symposium Series, ISSN: 1947-5918, Vol: 1303, Page: 107-119
2019
- 3Citations
- 14Captures
Metric Options: CountsSelecting the 1-year or 3-year option will change the metrics count to percentiles, illustrating how an article or review compares to other articles or reviews within the selected time period in the same journal. Selecting the 1-year option compares the metrics against other articles/reviews that were also published in the same calendar year. Selecting the 3-year option compares the metrics against other articles/reviews that were also published in the same calendar year plus the two years prior.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Book Chapter Description
Kimchi, a traditional fermented Korean food, is currently recognized worldwide as a nutritious and healthy food. Kimchi is fermented by various lactic acid bacteria (LAB) originating from soil or its ingredients during storage. The major genera of LAB isolated and identified from kimchi include Lactococcus, Leuconostoc, Lactobacillus, Pediococcus, and Weissella. Compared with the LAB isolated from dairy products, whose various functional properties are well known, interest in kimchi LAB have only grown in the last few decades. Accumulating evidence shows that kimchi LAB confer probiotic properties as well as immunomodulatory and anti-obesity benefits. In this chapter, we discuss the current knowledge on how kimchi LAB can influence host immune responses and have anti-obesity effects as well as their potential therapeutic use in alleviating host metabolic imbalances.
Bibliographic Details
Provide Feedback
Have ideas for a new metric? Would you like to see something else here?Let us know