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Antipathogenic and probiotic potential of Lactobacillus brevis strains newly isolated from Algerian artisanal cheeses

ProbioticProbiotic PotentialAntimicrobial SusceptibilityFood FermentationLactic Acid BacteriaBacteriologyAlgerian Artisanal CheesesFood MicrobiologyMicrobiologyLactobacillus BrevisProbioticsPublic HealthFood SafetyHealth Sciences