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The dietary sources of L. acidophilus are yogurt containing live L. acidophilus cultures, miso, tempeh, and milk enriched with acidophilus.
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Interesting Topics:
Classification
Structure
Habitat
Beneficial Properties
Gram stain
Nutritional Requirements
Reproduction
Recent Scientific Research
History
Problems with the Loss of Bacteria
Dietary Sources
Interesting Facts
Paige's Data:
Paige's Journal
Paige's Notes
Brenna's Data:
Brenna's Journal
Brenna's Notes
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