Figure 6
From: Importance of lactic acid bacteria in Asian fermented foods
The microbial and biochemical changes during sikhae fermentation . Adapted from Lee, 1994[1]
Figure 6 | Microbial Cell Factories
From: Importance of lactic acid bacteria in Asian fermented foods
The microbial and biochemical changes during sikhae fermentation . Adapted from Lee, 1994[1]