PDF-World Journal of Dairy & Food Sciences 2 (1): 28-34, 2007ISSN 1817-308

Author : cheryl-pisano | Published Date : 2017-03-09

oxbile salts03 and the lysozyme 05 mg ml and could tolerate low pH values and survive to acidity shock pH 2Thegrowthinhibiting factors produced by bifidobacteria

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