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HOME > J. Microbiol > Volume 60(7); 2022 > Article
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Brachybacterium kimchii sp. nov. and Brachybacterium halotolerans subsp. kimchii subsp. nov., isolated from the Korean fermented vegetables, kimchi, and description of Brachybacterium halotolerans subsp. halotolerans subsp. nov.
Yujin Kim 1, Yeon Bee Kim 1, Juseok Kim 1,2, Joon Yong Kim 1,2, Tae Woong Whon 1, Won-Hyong Chung 3, Eun-Ji Song 3, Young-Do Nam 3, Se Hee Lee 1, Seong Woon Roh 1,2
Journal of Microbiology 2022;60(7):678-688.
DOI: https://doi.org/10.1007/s12275-022-1581-6
Published online: July 4, 2022
1Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea, 2Microbiome Research Team, LISCure Biosciences Inc., Seongnam 13486, Republic of Korea, 3Research Group of Healthcare, Korea Food Research Institute, Wanju 55365, Republic of Korea1Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea, 2Microbiome Research Team, LISCure Biosciences Inc., Seongnam 13486, Republic of Korea, 3Research Group of Healthcare, Korea Food Research Institute, Wanju 55365, Republic of Korea
Corresponding author:  Se Hee Lee , Tel: +82-62-610-1778, 
Seong Woon Roh , Tel: +82-62-610-1778, 
Received: 5 November 2021   • Revised: 19 May 2022   • Accepted: 24 May 2022
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    Brachybacterium kimchii sp. nov. and Brachybacterium halotolerans subsp. kimchii subsp. nov., isolated from the Korean fermented vegetables, kimchi, and description of Brachybacterium halotolerans subsp. halotolerans subsp. nov.
    J. Microbiol. 2022;60(7):678-688.   Published online July 4, 2022
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