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Identification and Antimicrobial Activity of Phenylacetic Acid Produced by Bacillus licheniformis Isolated from Fermented Soybean, Chungkook-Jang

BiosynthesisEngineeringFood FermentationBiochemistryBiotechnologyFood MicrobiologyAntimicrobial ActivityBacillus LicheniformisMicrobiologyAntimicrobial CompoundPhenylacetic Acid Produced