Natália da Conceição Noll1, Michele Bertoni Mann2, Ana Paula Guedes Frazzon3, Jeverson Frazzon1,*
1Laboratory of Biochemistry of Microorganisms, Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul (RS), Brazil.
2Institute of Biosciences (IB), Federal Universityof Mato Grosso do Sul (UFMS), Campo Grande, Mato Grosso do Sul (MS), Brazil.
3Department of Microbiology, Institute of Healthy Basic Science (ICBS), UFRGS, RS, Brazil.
*Corresponding author: Jeverson Frazzon
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