CAPACIDAD ANTIMICROBIANA DE BACTERIAS ÁCIDO LÁCTICAS AUTÓCTONAS AISLADAS DE QUESO DOBLE CREMA Y QUESILLO COLOMBIANO

CAPACIDAD ANTIMICROBIANA DE BACTERIAS ÁCIDO LÁCTICAS AUTÓCTONAS AISLADAS DE QUESO DOBLE CREMA Y QUESILLO COLOMBIANO

Lactic Acid Bacteria (LAB) native to have been reported as an efficient alternative for natural biopreservation, prevention of Foodborne Diseases (ETAS) and improvement production processes of traditional fermented foods. The objective was to evaluate the antimicrobial capacity of native BAL isolate...

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Bibliographic Details
Main Authors: MAYRA FUENTES VANEGAS, ANDRÉS LONDOÑO ZAPATA, MÓNICA DURANGO ZULETA, MARGARITA GUTIÉRREZ BURITICÁ, SUSANA OCHOA AGUDELO, JOSÉ SEPÚLVEDA VALENCIA
Format: Article
Language:Spanish
Published: Universidad del Cauca 2017-07-01
Series:Biotecnología en el Sector Agropecuario y Agroindustrial
Subjects:
Antimicrobials
Listeria monocytogenes
Preservation
Salmonella typhimurium
Colombian cheese.
Online Access:http://revistabiotecnologia.unicauca.edu.co/revista/index.php/biotecnologia/article/view/534/395

Internet

http://revistabiotecnologia.unicauca.edu.co/revista/index.php/biotecnologia/article/view/534/395

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