PIVOTAL ROLE OF LACTOBACILLUS STRAINS IN IMPROVEMENT OF SOFT CHEESE QUALITY AND INHIBITING THE GROWTH OF HARMFUL AND DANGEROUS BACTERIAL PATHOGENS
This study was carried out to determine the effect of addition of Lactobacillus bacteria to improve the soft cheese quality and inhibiting the microbial growth on cheese. Lactobacillus acidophilus DSM 20079 and Lactobacillus casei ss. casei DSM 20011 were studied in vitro for their probiotic proper...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Ljubljana Press (Založba Univerze v Ljubljani)
2019-03-01
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| Series: | Slovenian Veterinary Research |
| Online Access: | https://www.slovetres.si/index.php/SVR/article/view/804 |