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Genetic diversity and antimicrobial activity of lactic acid bacteria in the preparation of traditional fermented potato product ‘tunta’

Crossref DOI link: https://doi.org/10.1007/s11274-018-2525-5

Published Online: 2018-09-10

Published Print: 2018-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Ramos, Elena R. http://orcid.org/0000-0001-8031-6475
Santos, Ricardo A.

Velázquez, Encarna

Velezmoro, Carmen E. http://orcid.org/0000-0003-2996-5538
Zúñiga, Doris E. http://orcid.org/0000-0002-4564-6775
Funding

Funding for this research was provided by:

Programa Nacional de Innovación para la Competitividad y Productividad (223-FINCyT-IA-2013)

Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica (PROCYT N° 316-2011-CONCYTEC-OAJ)
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Article History

Received: 7 December 2017

Accepted: 26 August 2018

First Online: 10 September 2018