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Physiological characteristics and applications of Lactobacillus pentosus strains in selected dairy products

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Academic year: 2021

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Figure 3.2 The ability of Lactobacillus pentosus to grow in different concentration bile salts (0.00% ~  0.50%) for 4h
Table 3.3 Adhesion of four strains of probiotic bacteria to Caco-2 cells in vitro
表 4.4  乳杆菌生物状态对黏附的影响
Table 4.6 The effects on adhesion of strain in heat treated culture
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