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Characterization of a novel bacteriocin produced by Lactobacillus sakei LSJ618 isolated from traditional Chinese fermented radish

✍ Scribed by Jie Jiang; Bo Shi; Deqiang Zhu; Qingxia Cai; Yiran Chen; Jinnian Li; Kezong Qi; Ming Zhang

No coin nor oath required. For personal study only.

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