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Isolation and efficiency of lactic acid bacteria of interest in cider production

✍ Scribed by Ainoa Sanchez; Monica Herrero; Luis A. Garcia; Mario Diaz

Book ID
118472478
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
82 KB
Volume
131
Category
Article
ISSN
0168-1656

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## Abstract Lactic acid bacteria (LAB) were isolated from lake‐water samples collected at 7 lakes distributed in Yamanashi prefecture, Japan. Sampling was performed year round. 112 cultures were isolated and divided into classes by phenotype and then into groups by restriction fragment length polym