Article
Published in Le Lait • Jun 26, 2003
NobleIDNI9P94W57R20S27
Authors:,,
Valérie Coeuret
Ségolène Dubernet
Marion Bernardeau
Abstract
During the last fifteen years, the Lactobacillus genus has evolved and contains to date more than 80 species. They are present in raw milk and dairy products such as cheeses, yoghurts and fermented milks. Quality assurance programmes associated with research, development, production and validation o...
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