Resistance to antibiotics in Lacid acid bacteria - strain Lactococcus
Lactic acid bacteria (LAB) are widely used in the food industry, especially in the production of fermented dairy products and meat. The most studied species among Lis Lactococcus lactis. L. lactis strains are of great importance in the production of fermented dairy products such as yogurt,...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | srp |
| Published: |
Faculty of Veterinary Medicine, Belgrade
2015-01-01
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| Series: | Veterinarski Glasnik |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0350-2457/2015/0350-24571504271F.pdf |