![](images/graphics/blank.gif)
Comparison of antifungal properties of lactobacillus rhamnosus and lactobacillus reuteri with potassium sorbate in the Iranian UF-FETA cheese
4
lượt xem 0
download
lượt xem 0
download
![](https://tailieu.vn/static/b2013az/templates/version1/default/images/down16x21.png)
This study was aimed to compare antifungal properties of two lactobacilli strains with potassium sorbate in cheese. In this regard, the effect of 10-fold cell-free extract of Lactobacillus rhamnosus РТСС 1637 and Lactobacillus reuteri РТСС 1655 was studied on the growth of mold and yeast in the Iranian UF-Feta Cheese during a 60-day ripening period at 4 ℃.
Chủ đề:
Bình luận(0) Đăng nhập để gửi bình luận!
![](images/graphics/blank.gif)
CÓ THỂ BẠN MUỐN DOWNLOAD