Genomic Assessment, Metabolic Profile Mapping, and Anti-Helicobacter pylori Activity of Lactococcus lactis SK2-659 from Thai Fermented Green Mustard (Pak-kad-dong)

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dc.contributor.authorEngkarat Kingkaew
dc.contributor.authorWeerapong Woraprayote
dc.contributor.authorJaruwan Sitdhipol
dc.contributor.authorRatha‐Korn Vilaichone
dc.contributor.authorWonnop Visessanguan
dc.contributor.authorSomboon Tanasupawat
dc.date.accessioned2026-05-08T19:17:03Z
dc.date.issued2025-3-27
dc.identifier.doi10.1007/s12602-025-10505-6
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/15802
dc.publisherProbiotics and Antimicrobial Proteins
dc.subjectProbiotics and Fermented Foods
dc.subjectMicrobial Metabolism and Applications
dc.subjectMicrobial Metabolites in Food Biotechnology
dc.titleGenomic Assessment, Metabolic Profile Mapping, and Anti-Helicobacter pylori Activity of Lactococcus lactis SK2-659 from Thai Fermented Green Mustard (Pak-kad-dong)
dc.typeArticle

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