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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs

Ilse Scheirlinck1,2, Roel Van der Meulen3, Ann Van Schoor1,2

  • 1BCCM/LMG Bacteria Collection, Department of Biochemistry, Physiology and Microbiology, Ghent University, K. L. Ledeganckstraat 35, B-9000 Ghent, Belgium.

International Journal of Systematic and Evolutionary Microbiology
|July 13, 2007
PubMed

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