Antibiotic susceptibilities and characteristics of Bacillus licheniformis isolates from traditional Korean fermented soybean foods

LWT

Volumn 75, Issue , 2017, Pages 565-568

  Jeong, Do Won ^a   Jeong, Miran ^b   Lee, Jong Hoon ^b  

^a Kookmin University   (South Korea)

^b Kyonggi University   (South Korea)

Author keywords

Antibiotic susceptibility; Bacillus licheniformis; Doenjang; Meju; Salt tolerance

Indexed keywords

BACTERIOLOGY; FOOD MICROBIOLOGY; SODIUM CHLORIDE; STRAIN;

ANTIBIOTIC SUSCEPTIBILITIES; BACILLUS LICHENIFORMIS; DOENJANG; MEJU; SALT TOLERANCE;

ANTIBIOTICS;

EID: 84991508544     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.10.001     Document Type: Article

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