Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference38 articles.
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4. Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses;Charlet;International Journal of Food Microbiology,2008
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