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documento electrónico

Quantification by real-time PCR of Lactococcus lactis subsp. cremoris in milk fermented by a mixed culture.

F GRATTEPANCHE, Autor ; P AUDET, Autor ; C LACROIX, Autor ; G. LAPOINTE, Autor

During cheese making, interactions between different strains of lactic acid bacteria play an important role. However, few methods are available to specifically determine each bacterial population in mixed cultures, in particular for strains of t[...]

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