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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Published on: June 16, 2022

Characterization of lactobacilli isolated from caper berry fermentations

R Pérez Pulido1, N Ben Omar, H Abriouel

  • 1Area de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain.

Journal of Applied Microbiology
|January 24, 2007
PubMed
Abstract

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