Antibiotic susceptibility and antimicrobial activity of autochthonous starter cultures as safety parameters for fresh cheese production
The antibiotic susceptibility and antimicrobial activity, as food safety parameters important for application of autochthonous lactic acid bacteria (LAB), that previously satisfied technological criteria for functional starter cultures in fresh cheese production were examined. Soluble whole cell pro...
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| 主要な著者: | , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Croatian Dairy Union
2013-11-01
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| シリーズ: | Mljekarstvo |
| 主題: | |
| オンライン･アクセス: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=163737 |
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