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NTIS 바로가기Journal of microbiology and biotechnology, v.29 no.4, 2019년, pp.558 - 561
Kong, Se-Jin (Department of Food Science and Biotechnology, Seongnam 13120, Gachon University) , Park, Jong-Hyun (Department of Food Science and Biotechnology, Seongnam 13120, Gachon University)
This study aimed to understand the survival and growth patterns of bacteriophage-sensitive Weissella and Leuconostoc strains involved in kimchi fermentation. Dongchimi kimchi was prepared, and Weissella and Leuconostoc were co-cultivated in the dongchimi broth. Weissella cibaria KCTC 3807 growth was...
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