Lentibacillus cibarius sp. nov., isolated from kimchi, a Korean fermented food
Crossref DOI link: https://doi.org/10.1007/s12275-020-9507-7
Published Online: 2020-04-11
Published Print: 2020-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Oh, Young Joon
Kim, Joon Yong
Jo, Hee Eun
Park, Hyo Kyeong
Lim, Seul Ki
Kwon, Min-Sung
Choi, Hak-Jong
Text and Data Mining valid from 2020-04-11
Version of Record valid from 2020-04-11
Article History
Received: 28 October 2019
Revised: 11 March 2020
Accepted: 16 March 2020
First Online: 11 April 2020