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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

Homemade traditional cheeses for the isolation of probiotic Enterococcus faecium strains

Lucila Saavedra1, María Pía Taranto, Fernando Sesma

  • 1Centro de Referencia para Lactobacilos-CONICET, Chacabuco 145, 4000 SM de Tucumán, Tucumán, Argentina.

International Journal of Food Microbiology
|November 5, 2003
PubMed

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