The inhibitory activity of Lactic acid bacteria isolated from fresh cow cheese
Lactic acid bacteria are the constituent part of milk microbial flora that could influence the safety of dairy products due production of organic acids, hydrogen peroxide, carbon dioxide and bacteriocins. Taking this in consideration, the objective of this study was to investigate the composition of...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2007-04-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=18028 |