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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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Lactococcus cremoris subsp. sagaensis subsp. nov., Isolated from Naturally Fermented Yogurt

Lin Cheng1, Tian-Xue Wang1, Chun Yan Li2

  • 1College of Life Sciences, Northeast Agricultural University, Harbin, 150030, PR China.

Current Microbiology
|July 29, 2026
PubMed

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