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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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Diversity of the surface properties of Lactococci and consequences on adhesion to food components

M H Ly1, N H Vo, T M Le

  • 1Laboratoire de Microbiologie UMR UB/INRA 1232, IFR 92, Ensbana 1, Esplanade Erasme, 21000 Dijon, France.

Colloids and Surfaces. B, Biointerfaces
|July 18, 2006
PubMed

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