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Antifungal and antibacterial effects of newly created lactic acid bacteria associations depending on cultivation media and duration of cultivation
BACKGROUND: The newly created associations of lactic acid bacteria (LAB) isolated from Armenian dairy products (yoghurt, sour cream and different varieties of cheese), as well as from the gastrointestinal tract of honeybees were screened according to their antifungal and antibacterial activity. RESU...
Autores principales: | Matevosyan, Lusine, Bazukyan, Inga, Trchounian, Armen |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
BioMed Central
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6525461/ https://www.ncbi.nlm.nih.gov/pubmed/31101075 http://dx.doi.org/10.1186/s12866-019-1475-x |
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