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Bazı gıda kaynaklı patojenler üzerinde geleneksel yoğurt üretiminde kullanılan ticari starter kültürlerin ve probiyotiklerin antimikrobiyal etkisi

Autor: Nural Karagözlü, Asli Akpinar, Özge Vuran

Publikováno v: Volume: 58, Issue: 3 315-323
Ege Üniversitesi Ziraat Fakültesi Dergisi

Objective: Although many techniques have been developed for food preservation, foodborne diseases are still an important problem. The studies aimed at solving this problem have increased in recent years using lactic acid bacteria with antimicrobial a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0be786736ce93734b055071af7cb36e5
https://doi.org/10.20289/zfdergi.810053

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