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

  1. Masao Iwamori
  2. Kyoko Tanaka
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  1. Version published to 10.1007/s10719-025-10190-1
  2. Version published to 10.21203/rs.3.rs-6265412/v1 on Research Square