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Occurrence of Toxigenic Bacillus cereus and Bacillus thuringiensis in Doenjang, a Korean Fermented Soybean Paste

Kyung Min Park1, Hyun Jung Kim2, Moon Cheol Jeong3

  • 1Department of Food Biotechnology, Korea University of Science & Technology, Daejoen 305-333, South Korea, Department of Food Storage and Distribution System, Korea Food Research Institute, Gyeonggi 463-746, South Korea.

Journal of Food Protection
|April 8, 2016
PubMed

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