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NTIS 바로가기Journal of microbiology and biotechnology, v.33 no.8, 2023년, pp.1066 - 1075
Hye In Ko (Technology Innovation Research Division, World Institute of Kimchi) , Chang Hee Jeong (Technology Innovation Research Division, World Institute of Kimchi) , Se-Jin Park (Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University) , So-Rim Kim (Technology Innovation Research Division, World Institute of Kimchi) , Jong-Bang Eun (Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University) , Tae-Woon Kim (Technology Innovation Research Division, World Institute of Kimchi)
Kimchi is a traditional Korean fermented vegetable that is stored and fermented at low temperatures. However, kimchi lactic acid bacteria (LAB) are typically isolated under mesophilic conditions, which may be inappropriate for isolating the diverse LAB. Therefore, this study investigated the suitabl...
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