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The aim of this study was to throw some light on the antibacterial substances produced by some lactic acid bacterial cultures commonly used for the production of dairy products and its effect for the production of dairy products and its effect on the growth of undesirable microorganism part 1 Evaluation of the antibacterial activity of som lactic starter cultures against unresirable organisms. part 2 this part is concerned with the inhibitory substances produced by lactic starter cultures and its use in dairy processing.
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