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Identification and major technological characteristics of Lactococcus and Lactobacillus strains isolated from hamoum, an Algerian fermented wheat

KALBAZA Khadidja, ZADI-KARAM Halima and KARAM Nour-Eddine
African Journal of Biotechnology 17 (5) 108 (2018)
DOI: 10.5897/AJB2017.16205
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Adaptation to high salt in Lactobacillus: role of peptides and proteolytic enzymes

M. Piuri, C. Sanchez-Rivas and S.M. Ruzal
Journal of Applied Microbiology 95 (2) 372 (2003)
DOI: 10.1046/j.1365-2672.2003.01971.x
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