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The differences in aspects of morphology, fermentation and probiotic characteristics between Lactobacillus amylolyticus L5 (Lam1.5) and L6 (Lam1.6) isolated from naturally fermented tofu whey were investigated by phenotypic and comparative genomic analysis. The results indicated that morphological difference between two strains may attribute to the mutation of ftsW and ftsK genes responsible for cell...
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