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Contamination by Bacillus cereus occasionally develops in Chinese fermented rice noodle products. To determine whether the growth of the pathogen might be inhibited by natural mixed lactic acid bacteria (LAB) starters in rice fermentation, B. cereus YSP-A3-2 was artificially added together with LAB starters by inoculation just before the fermentation process. The decrease of pH from 6.8 to 4.0 took...