Open AccessTechnological Characteristics and Safety of Enterococcus faecium Isolates from Meju, a Traditional Korean Fermented Soybean Food
Author(s) -
Yeongmin Oh,
Haram Kong,
DoWon Jeong,
JongHoon Lee
Publication year - 2021
Publication title -
microbiology and biotechnology letters
Language(s) - English
Resource type - Journals
eISSN - 2234-7305
pISSN - 1598-642X
DOI - 10.48022/mbl.2012.12004
Subject(s) - enterococcus faecium , fermentation , enterococcus , food science , fermentation in food processing , food safety , biology , microbiology and biotechnology , bacteria , lactic acid , antibiotics , genetics
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