High prevalence of Bacillus subtilis-infecting bacteriophages in soybean-based fermented foods and its detrimental effects on the process and quality of Cheonggukjang-Reference-Cited by-同舟云学术

High prevalence of Bacillus subtilis-infecting bacteriophages in soybean-based fermented foods and its detrimental effects on the process and quality of Cheonggukjang

Published:2018-12 Issue: Volume:76 Page:196-203
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Ghosh Kuntal,Kang Hai Seong,Hyun Woo Bin,Kim Kwang-Pyo

Funder

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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