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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses

Miriam Zago1, Maria Emanuela Fornasari, Domenico Carminati

  • 1Agriculture Research Council, Fodder and Dairy Productions Research Centre, CRA-FLC, Via Lombardo 11, Lodi 26900, Italy. miriam.zago@entecra.it

Food Microbiology
|May 17, 2011
PubMed

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