Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus
Maarten Janssens(Vrije Universiteit Brussel), Frédéric Leroy(Vrije Universiteit Brussel), Luc De Vuyst(Vrije Universiteit Brussel), Nicolas Myter(Vrije Universiteit Brussel)
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