Lactobacilli have a fundamental role in the food industry as starters and probiotics, therefore, requiring special attention concerning food safety. In this work, 14 strains selected accordingly to their genetic fingerprint and physiologic characteristics are presented as representatives of a collection of 200 strains.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10586109 | PMC |
| http://dx.doi.org/10.1128/MRA.00485-23 | DOI Listing |
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