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2. Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough. Halm M, Hornbaek T, Arneborg N, Sefa-Dedeh S, Jespersen L. Int J Food Microbiol; 2004 Jul 01; 94(1):97-103. PubMed ID: 15172490 [Abstract] [Full Text] [Related]