Acknowledgement
이 논문은 2021년도 정부(교육부)의 재원으로 한국연구재단의 지원을 받아 수행된 기초연구사업(No. 2021R1A6A1A03046418)이며, 본 연구에 사용된 모든 김치 유래 LAB 균주는 세계김치연구소로부터 제공 받았으며, 이에 감사드립니다.
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