Bacteriocinogenic <i>Bacillus</i> spp. Isolated from Korean Fermented Cabbage (<i>Kimchi</i>)—Beneficial or Hazardous?

<i>Bacillus velezensis</i> ST03 and ST32, <i>Bacillus amyloliquefaciens</i> ST06 and ST109, and <i>Bacillus subtilis</i> ST08 were isolated from artisanal-produced <i>kimchi</i> and were identified based on 16S rRNA partial sequencing. DNA obtained fro...

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Bibliographic Details
Published in:	Fermentation
Main Authors:	Joanna Ivy Irorita Fugaban, Jorge Enrique Vazquez Bucheli, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Format:	Article
Language:	English
Published:	MDPI AG 2021-04-01
Subjects:	Bacillus velezensis Bacillus <i>amyloliquefaciens</i> Bacillus subtilis Listeria monocytogenes bacteriocins safety
Online Access:	https://www.mdpi.com/2311-5637/7/2/56

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