ArticleGlycoconjugate journal2025

Characterization of bacterial glycolipids in Pediococcus pentosaceus for fermented soybean paste (miso) and Tetragenococcus halophilus for soy sauce, in comparison with those in Lactobacillus, Streptococcus and Staphylococcus species.

Masao Iwamori et al.PubMed ↗Publisher ↗

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