<http://webisa.webdatacommons.org/296683856>	<http://www.w3.org/ns/prov#wasQuotedFrom>	<kenyon.edu> .
<http://webisa.webdatacommons.org/prov/227532744>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/296683856> .
<http://webisa.webdatacommons.org/296683856>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/ns/prov#Entity> .
<http://webisa.webdatacommons.org/296683856>	<http://www.w3.org/ns/prov#value>	"Propionibacterium jensenii and Lactobacillus paracasei subsp. paracasei in a mixed culture have been shown to inhibit yeasts and other microbes that cause food spoilage in dairy products like yogurt and cheese." .