Morphological and cultural characteristics and sporulation in microorganisms isolated from spontaneously fermented wines

Open Access

Issue		BIO Web Conf. Volume 236, 2026 72^nd International Scientific Conference “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2025”


Article Number		02016
Number of page(s)		11
Section		Food Chemistry, Microbiology and Biotechnology
DOI		https://doi.org/10.1051/bioconf/202623602016
Published online		25 May 2026

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