Characterization of lactic acid bacterial communities associated with a traditional Colombian cheese: Double cream cheese

Autor: Londoño-Zapata, Andrés Felipe, Durango-Zuleta, Mónica María, Sepúlveda-Valencia, José Uriel, Moreno Herrera, Claudia Ximena

Publikováno v: In LWT - Food Science and Technology 1 September 2017 82:39-48

Capacidad antimicrobiana de bacterias ácido lácticas autóctonas aisladas de queso doble crema y quesillo colombiano

Autor: Fuentes Vanegas, Mayra Alejandra, Londoño Zapata, Andres Felipe, Durango Zuleta, Mónica María, Gutiérrez Buriticá, Margarita Amelia, Ochoa Agudelo, Susana, Sepúlveda Valencia, José Uriel

Publikováno v: Biotechnology in the Agricultural and Agroindustrial Sector; Vol. 15 No. 1 (2017): January to June; 45-55
Biotecnología en el Sector Agropecuario y Agroindustrial; Vol. 15 Núm. 1 (2017): Enero a Junio; 45-55

Lactic Acid Bacteria (LAB) native to have been reported as an efficient alternative for natural biopreservation, prevention of Foodborne Diseases (ETAS) and improvement production processes of traditional fermented foods. The objective was to evaluat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=revistacauca::d26cd9ef2721db0d229fcd051da199f0
http://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/534