Isolation and evaluation of the antagonist activity of lactic acid bacteria in raw cow milk

Isolation and evaluation of the antagonist activity of lactic acid bacteria in raw cow milk

Lactic acid bacteria (LAB) are considered as a good alternative to reduce the risk of food borne diseases in food industry. In addition to the improvement effects on the organoleptic characteristics of fermented foods from the LAB metabolites, they can inhibit the growth of microorganisms responsibl...

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Bibliographic Details
Main Authors: Carolina Gutiérrez Cortés, Hector Suárez Mahecha, Gustavo Buitrago Hurtado, Amanda Consuelo Díaz-Moreno
Format: Article
Language:English
Published: Centro Editorial of Facultad de Ciencias Agrarias, Universidad Nacional de Colombia 2017-09-01
Series:Agronomía Colombiana
Subjects:
antagonistic bacteria
raw milk
Lactobacillus
isolation
pathogen inhibition
Online Access:https://revistas.unal.edu.co/index.php/agrocol/article/view/63911

Internet

https://revistas.unal.edu.co/index.php/agrocol/article/view/63911

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