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

Yeongmin Oh 1, Haram Kong 1, Do-Won Jeong 2 and Jong-Hoon Lee 1*

1Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea 2Department of Food and Nutrition, Dongduk Women’s University, Seoul 02748, Republic of Korea

MBL All Issue
Vol.50 No.2
June 28, 2022
eISSN 2234-7305
pISSN 1598-642X

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