Acknowledgement
This research was supported by the World Institute of Kimchi (KE2401-1-1), the Main Research Program of the Korea Food Research Institute (E0170600-07) funded by the Ministry of Science and ICT, a National Research Foundation of Korea (NRF) grant funded by the Korean government (MSIT) (2022R1C1C1003195), and a grant from the Honam National Institute of Biological Resources (HNIBR), funded by the Ministry of Environment (MOE) of the Republic of Korea (HNIBR202302117).
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