1Department of Microbiology and Molecular Biology, College of Bioscience and Biotechnology, Chungnam National University, Daejeon 34134, Republic of Korea,
2Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Cheongju 28159, Republic of Korea,
3Clinical Drug Manufacturing Center, Osong Medical Innovation Foundation, Cheongju 28160, Republic of Korea,
4Department of Biology, Inha University, Incheon 22212, Republic of Korea,
5Bacterial Resources Research Team, Freshwater Bioresources Research Division, Nakdonggang National Institute of Biological Resources, Sangju 37242, Republic of Korea
1Department of Microbiology and Molecular Biology, College of Bioscience and Biotechnology, Chungnam National University, Daejeon 34134, Republic of Korea,
2Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Cheongju 28159, Republic of Korea,
3Clinical Drug Manufacturing Center, Osong Medical Innovation Foundation, Cheongju 28160, Republic of Korea,
4Department of Biology, Inha University, Incheon 22212, Republic of Korea,
5Bacterial Resources Research Team, Freshwater Bioresources Research Division, Nakdonggang National Institute of Biological Resources, Sangju 37242, Republic of Korea
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Corresponding author:
Seung Bum Kim , Tel: +82-42-821-6412,