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Alterantes microbianos atípicos en yogures argentinos: mohos gasógenos y bacterias del género Gluconobacter
María Luján Capra, Laura N. Frisón, Carolina Chiericatti, Ana G. Binetti and Jorge A. Reinheimer Revista Argentina de Microbiología 53(4) 343 (2021) https://doi.org/10.1016/j.ram.2021.01.001
A Non-yeast Kefir-like Fermented Milk Development with
Lactobacillus acidophilus KCNU and Lactobacillus
brevis Bmb6
Bomee Lee, Cheng-Chung Yong, Hae-Chang Yi, Saehun Kim and Sejong Oh Food Science of Animal Resources 40(4) 541 (2020) https://doi.org/10.5851/kosfa.2020.e31
Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon
Lamye Glory Moh, Lunga Paul Keilah, Pamo Tedonkeng Etienne and Kuiate Jules-Roger International Journal of Food Science 2017 1 (2017) https://doi.org/10.1155/2017/5839278
Mucor: A Janus-faced fungal genus with human health impact and industrial applications