Technological Characteristics and Safety of Enterococcus faecium Isolates from Meju, a Traditional Korean Fermented Soybean Food

Technological Characteristics and Safety of Enterococcus faecium Isolates from Meju, a Traditional Korean Fermented Soybean Food

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Veröffentlicht in:Microbiology and Biotechnology Letters 2021-06, Vol.49 (2), p.255-263
Hauptverfasser: Oh, Yeongmin, Kong, Haram, Jeong, Do-Won, Lee, Jong-Hoon
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Sprache:eng
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container_title Microbiology and Biotechnology Letters
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creator Oh, Yeongmin
Kong, Haram
Jeong, Do-Won
Lee, Jong-Hoon
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doi_str_mv 10.48022/mbl.2012.12004
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title Technological Characteristics and Safety of Enterococcus faecium Isolates from Meju, a Traditional Korean Fermented Soybean Food
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