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Lentibacillus alimentarius sp. nov., isolated from Myeolchi-jeotgal, a traditional Korean high-salt fermented anchovy

Crossref DOI link: https://doi.org/10.1007/s10482-017-1006-4

Published Online: 2018-02-03

Published Print: 2018-07

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Sundararaman, Aravind

Srinivasan, Sathiyaraj

Lee, Jong-Hoon

Lee, Sang-Seob
Funding

Funding for this research was provided by:

Ministry of Infrastructure, Transportation technology (14CTAP-C078666-01)

National Research Foundation of Korea (2015M3A9B8029697)
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Article History

Received: 12 March 2017

Accepted: 15 December 2017

First Online: 3 February 2018

Conflict of interest

: The authors do not have any conflict of interests and no animals were used in the study.