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Origin of lactic acid bacteria in <i>mulkimchi</i> fermentation

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Table 1 Distribution of endophytic lactic acid bacteria (ELAB) in each of the Chinese cabbage leaf and root, radish leave and root, welsh onion, onion, garlic, red pepper, and ginger samples
Fig. 1 Change of pH and acidity during mulkimchi fermentation at 8  o C for 30 days

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