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Publikováno v:
Dairy / Mljekarstvo. Jan-Mar2023, Vol. 73 Issue 1, p59-72. 14p.
Publikováno v:
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 73
Issue 1
Volume 73
Issue 1
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), Saccharomyce