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2015•Dairy Science and TechnologyOpen access

Growth of Lactobacillus reuteri NCIMB 30242 during yogurt fermentation and bile salt hydrolysis activity in the product

Claude P. Champagne, Yves Raymond, Nancy Guertin, Christopher Martoni, Mitchell Lawrence Jones

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Key concepts: Lactobacillus reuteri, Starter, Fermentation, Food science, Probiotic, Chemistry, Bacteria, Lactic acid

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