Effect of probiotic bacteria Lactobacillus casei and Lactobacillus acidophilus on the survival of Staphylococcus aureus and Escherichia coli in lactic cheese and its qualitative characteristics
Some probiotic microorganisms can prevent the growth of pathogenic microorganisms in addition to improve the intestinal microbial balance. In this study, the qualitative characteristics and viability of two foodborne pathogens (Staphylococcus aureus and Escherichia coli) lactic cheese were investiga...
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| Hlavní autoři: | , , , , |
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| Médium: | Artigo |
| Jazyk: | Persa |
| Vydáno: |
Islamic Azad University, Tabriz Branch
2020-08-01
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| Edice: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Témata: | |
| On-line přístup: | http://jfh.iaut.ac.ir/article_671113_7d27680084d2556b364d4f2f68d52772.pdf |
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