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Food science and biotechnology, v.32 no.4, 2023년, pp.389 - 412
Mendoza, Remilyn M. (Department of Animal Resources Science, Dankook University, 119 Dandae-ro, Cheonan, 31116 Republic of Korea) , Kim, Sang Hoon (Department of Animal Resources Science, Dankook University, 119 Dandae-ro, Cheonan, 31116 Republic of Korea) , Vasquez, Robie (Department of Animal Resources Science, Dankook University, 119 Dandae-ro, Cheonan, 31116 Republic of Korea) , Hwang, In-Chan (Department of Animal Resources Science, Dankook University, 119 Dandae-ro, Cheonan, 31116 Republic of Korea) , Park, Young-Seo (Department of Food Science and Biotechnology, Gachon University, Seongnam, 13120 Republic of Korea) , Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resource, Konkuk University, Seoul, 05029 Republic of Korea) , Moon, Gi-Seong (Division of Food Science and Biotechnology, Korea National University of Transportation, Jeungpyeong, 27909 Republic of Korea) , Kang, Dae-Kyung (Department of Animal Resources Science, Dankook University, 119 Dandae-ro, Cheonan, 31116 Republic of Korea)
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Due to their numerous well-established applications in the food industry, there have been many studies regarding the adaptation and evolution of lactic acid bacteria (LAB) in a wide variety of hosts and environments. Progress in sequencing technology and continual decreases in its costs have led to ...
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