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Tetragenococcus
And Myeolchi-Jeotgal by 16S Rrna Gene Sequencing, MALDI-TOF
Data of Read Analyses for All 20 Fecal Samples of the Egyptian Mongoose
Taxonomy of Lactobacilli and Bifidobacteria
A Review on Adventitious Lactic Acid Bacteria from Table Olives
Bacterial Community Migration in the Ripening of Doenjang, a Traditional
Antibacterial and Antifungal Activity of Crude and Freeze-Dried Bacteriocin-Like Inhibitory Substance Produced by Pediococcus Pe
Genus-Specific Identification of Enterococci by PCR Method
The Genus Enterococcus As Probiotic: Safety Concerns
Genomic Insight Into the Salt Tolerance of Enterococcus Faecium
Streptococcus Laboratory General Methods
Tetragenococcus Halophilus in Soy Sauce Fermentation
Leuconostoc Mesenteroides, Pediococcus Pentosaceus and Enterococcus Gallinarum
Taxonomy and Diversity of Coccal Lactic Acid Bacteria Associated with Meat and the Meat Processing Environment
Dynamic Changes in the Bacterial Community During the Fermentation of Traditional Chinese Fish Sauce (TCFS) and Their Correlation with TCFS Quality
The 16S Microbiota of Budu, the Malaysian Fermented Anchovy Sauce
Detection and Characterization of a Lytic Pediococcus Bacteriophage from the Fermenting Cucumber Brine
And Ganjang (Fermented Soy Sauce): a Comparative Study
Microbial Composition of Fermented Korean Soy Paste (Doenjang) Prepared by Adding Different Herbs During Fermentation
Top View
Structure and Diversity of Bacterial Communities in the Fermentation of Da-Jiang
A Traditional Korean Fermented Soybean Paste
Tetragenococcus Koreensis Is Part of the Microbiota in a Traditional Italian Raw Fermented Sausage
Factors Affecting Bacterial Community Dynamics and Volatile Metabolite Profiles of Thai
Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals 225
(Oyster) Jeotgal During Fermentation
Supplemental Data File 1: OTU Table (Includes Non-16S Sequences)
Lactic Acid Bacteria
Technological, Functional and Safety Aspects of Enterococci in Fermented Vegetable Products: a Mini-Review
Effects of Radishes, Apples, and Pears on the Lactic Acid Bacteria
Properties of Tetragenococcus Halophilus Strains Isolated from Myeolchi (Anchovy)-Jeotgal
Oligonucleotide Microarray for Identification of Enterococcus Species
1587225791 750 5.Pdf
Tetragenococcus Muriaticus Strains from Fish Sauce (Nam-Pla)