Selection and Characterization of Two Probiotic Lactic Acid Bacteria Strains to be used as Starter and Protective Cultures for Food Fermentations
Author:
Publisher
Journal of Pure and Applied Microbiology
Subject
Applied Microbiology and Biotechnology,Microbiology,Biotechnology
Reference51 articles.
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4. 4. Zotta T, Parente E & Ricciardi A, Viability staining and detection of metabolic activity of sourdough lactic acid bacteria under stress conditions, World J Microbiol and Biotech, 2009, 6: 1119-1124.
5. 5. Ali AA, Beneficial Role of Lactic Acid Bacteria in Food Preservation and Human Health, Res J Microbiolo, 2010, 5: 1213-1221.
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