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Lacticaseibacillus salsurivasis sp. nov. and Companilactobacillus muriivasis sp. nov., Isolated from Traditional Chinese Pickle

Published Online: 2024-06-03

Published Print: 2024-07

Authors

Zhang, Hong Xia

Li, Chun Yan

Gu, Chun Tao https://orcid.org/0000-0002-1021-9298
Funding

Funding for this research was provided by:

National Natural Science Foundation of China (no. 31471594)

“Characteristic Probiotics and New Fermented Food” Team in Northeast Agricultural University (50940912)
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Text and Data Mining valid from 2024-06-03

Version of Record valid from 2024-06-03
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Article History

Received: 2 December 2023

Accepted: 11 May 2024

First Online: 3 June 2024

Declarations

:

: The authors declare that there are no conflicts of interest.

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