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2005•International Journal of Food MicrobiologyRequires access

Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis

Myung‐Jin Kim, Jongsik Chun

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Key concepts: Weissella, Leuconostoc, Lactobacillus sakei, 16S ribosomal RNA, Biology, Fermentation in food processing, Lactobacillus, Food science

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