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Douwenga, Sieze (author), van Tatenhove-Pel, R.J. (author), Zwering, Emile (author), Bachmann, Herwig (author)During storage and ripening of fermented foods, Lactococcus cremoris is predominantly in a non-growing state. L. cremoris can become stationary due to starvation or acidification, and its metabolism in these non-growing states affects the fermented product. Available studies on the response of L. cremoris to acid and starvation stress are...journal article 2021