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Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's

S C Ribeiro1, M C Coelho, S D Todorov

  • 1Centro de Investigação e Tecnologias Agrárias dos Açores (CITA-A), Universidade dos Açores, Angra do Heroísmo, Portugal.

Journal of Applied Microbiology
|November 12, 2013
PubMed
Abstract

Keywords:
bacteriocinsdairyfood preservationlactic acid bacteria

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