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Cited article:

Companilactobacillus crustorum LMG 23699 and Wickerhamomyces anomalus IMDO 010110 form a candidate, stable, mixed-strain starter culture for sourdough production

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International Journal of Food Microbiology 440 111278 (2025)
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Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry

Maëlys Puyo, Scott Simonin, Benoit Bach, Géraldine Klein, Hervé Alexandre and Raphaëlle Tourdot-Maréchal
Frontiers in Microbiology 14 (2023)
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Interactions among Relevant Non-Saccharomyces, Saccharomyces, and Lactic Acid Bacteria Species of the Wine Microbial Consortium: Towards Advances in Antagonistic Phenomena and Biocontrol Potential

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Applied Sciences 12 (24) 12760 (2022)
https://doi.org/10.3390/app122412760

The Oleaginous Yeast Metschnikowia pulcherrima Displays Killer Activity against Avian-Derived Pathogenic Bacteria

Robert H. Hicks, Mauro Moreno-Beltrán, Deborah Gore-Lloyd, Christopher J. Chuck and Daniel A. Henk
Biology 10 (12) 1227 (2021)
https://doi.org/10.3390/biology10121227