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Here’s the simple version before we go deeper: Rice-based miso: usually a safe direction to explore Barley-based miso: not gluten free Wheat-containing miso: not gluten free Certified gluten-free miso: the best option for people who need the strongest level of confidence That last point is where label reading becomes just as important as ingredient knowledge

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The plates were incubated at 37 °C, 5% CO 2 for 3–4 weeks and checked every 2–3 days for colony formation