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essential oils --- Antimicrobial properties --- gram positive bacteria --- foodborne diseases
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Slurry --- Biodegradation. --- Biodegradation --- Anaerobiosis --- Phenolic compounds --- gram positive bacteria --- Fermentation
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Slurry --- Aromatic compounds --- Biodegradation. --- Biodegradation --- Anaerobiosis --- gram positive bacteria --- culture media
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DNA. --- DNA --- diagnosis --- genomics --- Isoptera --- Lignocellulose --- Biofuels --- Reticulitermes --- Enzymes --- Symbiosis --- microbial flora --- gram positive bacteria --- Xylanase
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Saccharomyces cerevisiae --- Bacillus subtilis --- Lactobacillus --- gram positive bacteria --- Rhizopus --- pH --- starter cultures --- Fermentation --- Viability --- Resistance to chemicals --- Tracer techniques
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Anti-Ulcer Agents --- Gram-Negative Bacteria --- Gram-Positive Bacteria --- Helicobacter pylori --- Helicobacter Infections --- Omeprazole --- pharmacology --- drug effects --- drug effects --- drug effects --- diagnosis --- pharmacology
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Glycosidases --- Preservatives --- Pressure --- Bacillus subtilis --- Escherichia coli --- gram negative bacteria --- gram positive bacteria --- Streptococcus faecalis --- Staphylococcus aureus --- Yersinia enterocolitica --- Pseudomonas aeruginosa --- Salmonella typhimurium --- Contrôle des maladies --- Listeria innocua --- Micrococcus lysodeikticus --- Shigella flexneri --- Streptomyces globisporum
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