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Showing 1 to 1 of 1 for “"Bactérias ácido láctico"”.
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Bacteriocinogenic potential of lactic acid bacteria isolates from artisanal fermented meat products
The aim of the study was isolate and characterized lactic acid bacteria (LAB) from artisanal fermented meat products through phenotypic and genotypic methodologies, searching for the selection of isolates with bacteriocinogenic potential. LAB isolates were obtained from artisanal fermented meat …