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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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Lactobacillus hammesii sp. nov., isolated from French sourdough

Rosica Valcheva1, Maher Korakli2, Bernard Onno1

  • 1Laboratoire de Microbiologie Alimentaire et Industrielle (LMAI), Unité de Recherche QM2A, ENITIAA, rue de la Géraudière, BP 82225, 44322 Nantes Cedex 3, France.

International Journal of Systematic and Evolutionary Microbiology
|March 19, 2005
PubMed

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