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The evolution and population structure of Lactobacillus fermentum from different naturally fermented products as

Tong Dan1, Wenjun Liu2, Yuqin Song3

  • 1Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, P. R. China. dantong813218@aliyun.com.

BMC Microbiology
|May 21, 2015
PubMed
Abstract

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