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Food seen in the context of its application, since Research International 34:67–75. Axelsson, L. 2004. Lactic acid bacteria: Classification functionality will depend on the type of and physiology. In Lactic Acid Bacteria: Microbiology sausage, the technology applied, the ripening and Functional Aspects, 3rd ed., edited by S. time, and the ingredients and raw materials Salminen, A. Ouwehand and A. Von Wright. New York: Marcel Dekker. used. Aymerich, T., B. Martín, M. Garriga, M. C. Vidal- Moreover, the new information derived Carou, S. Bover-Cid, and M. Hugas, 2006. Safety from genetic analyses, such as genomic and properties and molecular strain typing of lactic acid

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