In-situ inhibition of Staphylococcus aureus by lactic acid bacteria consortia from two traditional Slovenian raw milk cheeses
Bacteriocin(s) producing lactic acid bacteria naturally present in traditional cheeses represent an inexhaustive pool of microbes with safeguarding potential. Some bacteriocins produced by cheese lactic acid bacteria were already described as successful anti-staphylococcal agents. The presence of ge...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2010-09-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=89058 |
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