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Vegetable juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, high content of vitamins and minerals. Starter cultures of the ge...
Quantification of Geotrichum candidum growth in co-culture with lactic acid bacteria
Geotrichum candidum lactic acid bacteria growth modelling
2014/3/10
The growth dynamics of filamentous fungus G. candidum was studied during the co-cultivation with the commercial lactic acid bacteria (LAB) culture Fresco. The experiments were carried out in milk and ...