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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
08:38

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

Published on: September 10, 2016

A potent probiotic strain from cheddar cheese

P Shobharani1, Renu Agrawal

  • 1Department of Food Microbiology, Central Food Technological Research Institute, Mysore, India.

Indian Journal of Microbiology
|July 4, 2012
PubMed

Keywords:
AntibioticAntimicrobialLeuconostoc paramesenteroidesProbiotic

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