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The interactions between wine yeasts and wine lactic acid bacteria were evaluated. The double-layer plate-growth method showed bacterial inhibition by yeasts as the most common interaction, being Oenococcus oeni more sensitive than Lactobacillus hilgardii. During sequential inoculations in the media fermented by Saccharomyces cerevisiae mc2 or Candida pulcherrima 3, showed strongest inhibition by...
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