Characterization of yoghurt supplemented with Lacticaseibacillus rhamnosus as a bioprotective antifungal culture
Lactic acid bacteria (LAB) play a very important role as natural bio-preservatives in foods. Accordingly, the inhibitory effect of Lactobacillus rhamnosus (L. rhamnosus) on 4 fungi species of Yarrowia, Penicillium expansum (P. expansum), Saccharomyces cerevisiae (S. cerevisiae), Aspergillus niger (A...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2023-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/416466 |