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This article has been cited by the following article(s):
Lactic acid production using cheese whey based medium in a stirred tank reactor by a ccpA mutant of Lacticaseibacillus casei
Mariela Verónica Catone, María Mercedes Palomino, Danilo Mario Legisa, et al. World Journal of Microbiology and Biotechnology 37(4) (2021) https://doi.org/10.1007/s11274-021-03028-z
Identification and major technological characteristics of Lactococcus and Lactobacillus strains isolated from hamoum, an Algerian fermented wheat