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Buyong, N., Kok, J. and Luchansky, J.B. (1998) Use of a Genetically Enhanced, Pediocin-Producing Starter Culture, Lactococcus lactis subsp. lactis MM217, to Control Listeria monocytogenes in Cheddar Cheese. Applied and Environmental Microbiology, 64, 4842-4845.

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