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In-vitro antibacterial, antifungal, antioxidant and functional properties of Bacillus amyloliquefaciens
BACKGROUND: Food born pathogenic bacteria and filamentous fungi are able to grow on most foods, including natural foods, processed foods, and fermented foods and create considerable economic loss. The aim of this study was to determine the antibacterial, antifungal, antioxidant and functional proper...
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| Publicado no: | Ann Clin Microbiol Antimicrob |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
BioMed Central
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4342198/ https://ncbi.nlm.nih.gov/pubmed/25858278 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12941-015-0069-1 |
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