Utilization of bacteriocin-producing bacteria in dairy products
Lactic acid bacteria have been used since ancient times for food preparation and for bio-conservation by fermentation. Selected strains are capable of producing antimicrobial peptides - bacteriocins, which can be natural preservatives, especially in products with short shelf lives. The present study...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2016-07-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=237731 |
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