Bacteriocinogenic <i>Bacillus</i> spp. Isolated from Korean Fermented Cabbage (<i>Kimchi</i>)—Beneficial or Hazardous?
<i>Bacillus velezensis</i> ST03 and ST32, <i>Bacillus amyloliquefaciens</i> ST06 and ST109, and <i>Bacillus subtilis</i> ST08 were isolated from artisanal-produced <i>kimchi</i> and were identified based on 16S rRNA partial sequencing. DNA obtained from the investigated bacilli generated positive re...
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| Hauptverfasser: | , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2021-04-01
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| Schriftenreihe: | Fermentation |
| Schlagworte: | |
| Online-Zugang: | https://www.mdpi.com/2311-5637/7/2/56 |
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