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In vitro Assessment of the Probiotic Properties and Bacteriocinogenic Potential of Pediococcus pentosaceus MZF16 Isolated From Artisanal Tunisian Meat “Dried Ossban”

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https://hal-normandie-univ.archives-ouvertes.fr/hal-01938794
Contributor : Marc Feuilloley <>
Submitted on : Wednesday, November 28, 2018 - 10:37:09 PM
Last modification on : Wednesday, November 27, 2019 - 1:26:02 PM

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Mohamed Zommiti, Emeline Bouffartigues, Olivier Maillot, Magalie Barreau, Sabine Szunerits, et al.. In vitro Assessment of the Probiotic Properties and Bacteriocinogenic Potential of Pediococcus pentosaceus MZF16 Isolated From Artisanal Tunisian Meat “Dried Ossban”. Frontiers in Microbiology, Frontiers Media, 2018, 9, ⟨10.3389/fmicb.2018.02607⟩. ⟨hal-01938794⟩

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