RAPSANG, G.; KUMAR, R.; JOSHI, S. Identification of <i>Lactobacillus pobuzihii</i> from tungtap: A traditionally fermented fish food, and analysis of its bacteriocinogenic potential. African Journal of Biotechnology, [S. l.], v. 10, n. 57, p. 12237–12243, 2013. DOI: 10.4314/ajb.v10i57. Disponível em: https://www.ajol.info/index.php/ajb/article/view/96298. Acesso em: 21 aug. 2026.