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One bacterial strain 2RL3-2T was isolated from Chungkukjang, a traditional Korean fermented food made from soybeans, and determined to be a Gram-positive, aerobic, spore-forming rod. Growth of the novel strain was optimal at 30°C and pH 7.0. The 16S rRNA gene of strain 2RL3-2T showed the highest level of sequence similarity to Lysinibacillus sinduriensis BLB-1T (99.0%), Lysinibacillus massiliensis...
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