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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

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Succinate production and citrate catabolism by Cheddar cheese nonstarter lactobacilli

E G Dudley1, J L Steele

  • 1Department of Bacteriology, University of Wisconsin-Madison, Madison, WI 53706, USA.

Journal of Applied Microbiology
|December 22, 2004
PubMed
Abstract

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