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Plasmids from Food Lactic Acid Bacteria: Diversity, Similarity, and New Developments

Yanhua Cui1, Tong Hu2, Xiaojun Qu3

  • 1School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China. yhcui@hit.edu.cn.

International Journal of Molecular Sciences
|June 13, 2015
PubMed

Keywords:
diversityfermentationlactic acid bacteriaplasmidprobiotics

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