KCTC


Also found in: Wikipedia.
AcronymDefinition
KCTCKorean Collection for Type Cultures (South Korea)
KCTCKent Career Technical Center (Grand Rapids, MI)
KCTCKalona Cooperative Telephone Company (Iowa)
KCTCKankakee County Training Center (est. 1966)
KCTCKansas City Track Club (Kansas City, MO)
KCTCKansas Cattle Towns Coalition
References in periodicals archive ?
Park, "Resistance of Lactobacillus casei KCTC 3260 to reactive oxygen species (ROS): role for a metal ion chelating effect," Journal of Food Science, vol.
By partnering with CHR Solutions, KCTC can now embrace their SMB market with a trusted partner, greatly minimizing their risk of going alone.
growth inhibition zone against the lawn of bacterial strains tested; Staphylococcus aureus KCTC 1621, Pseudomonas aeruginosa and Escherichia coli, respectively.
Among the many clones, clone #2 (CecP4-2) showed strong antibacterial activity against Staphylococcus aureus KCTC 1621.
Therefore, this study investigated the effects of pure citric acid and acidifier blend supplementation as an alternative to antibiotics on growth performance, fecal microbial population, and immunity of weaning pigs orally challenged with Salmonella enterica serover Typhimurium and Escherichia coli KCTC 2571.
Characterization and application of recombinant [beta]-glucosidase (BglH) from Bacillus licheniformis KCTC 1918.
Whereas the pH of the control (MRS plus garlic paste) was hardly changed during incubation, those of the garlic paste fermented with Lactobacillus paracasei KCTC 3169, L5 strain, and L.
aureus KCTC 40510 showed resistance against erythromycin, penicillin, and streptomycin.
The green tea probiotics were produced through 2 steps; the first step was producing solid culture with 5 hours of static and 3 h of shaking fermentation process by mixing 30% green tea powder and 20% of wheat bran, and 50% of defatted rice bran inoculated by selected 2 strains (Lactobacillus acidophilus KCTC 3111 and Lactobacillus plantarum KCTC 3104).
Green tea probiotics were produced through 2 steps; the first step was producing solid culture with 5 h of static and 3 h of shaking fermentation process by mixing 30% of green tea powder, 20% of wheat bran, and 50% of defatted rice bran inoculated by selected 2 strains Lactic acid bacteria (Lactobacillus acidophilus KCTC 3111 and Lactobacillus plantarum KCTC 3104).