| Authors: |
Kim D; Department of Microbiology, College of Medicine, Inha University, Incheon, 22212, Republic of Korea.; Program in Biomedical Science and Engineering, Inha University, Incheon, 22212, Republic of Korea., Bang WY; ILDONG Bioscience, Pyeongtaek-si, Gyeonggi-do, 17957, Republic of Korea., Jung YH; School of Food Science and Biotechnology, Food and Bio-industry Research Institute, Kyungpook National University, Daegu, 41566, Republic of Korea., Yang J; Department of Microbiology, College of Medicine, Dongguk University, 123 Dongdae-ro, Gyeongju, 38066, Republic of Korea., Moon JS; ILDONG Bioscience, Pyeongtaek-si, Gyeonggi-do, 17957, Republic of Korea. moonjs@ildong.com., Shin J; Division of Gastroenterology, Department of Internal Medicine, Inha University School of Medicine, Incheon, 22332, Republic of Korea. shinjongv@inha.ac.kr., Shin M; Department of Microbiology, College of Medicine, Inha University, Incheon, 22212, Republic of Korea. mhshin@inha.ac.kr.; Program in Biomedical Science and Engineering, Inha University, Incheon, 22212, Republic of Korea. mhshin@inha.ac.kr. |