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

Rosica Valcheva1,2, Mounir F Ferchichi2, Maher Korakli3

  • 1Department of Microbiology, Faculty of Biology, University Sofia, 8 Dragan Tzankov Street, 1162 Sofia, Bulgaria.

International Journal of Systematic and Evolutionary Microbiology
|March 4, 2006
PubMed

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