Selection of autochthonous lactic acid bacteria from goat dairies and their addition to evaluate the inhibition of Salmonella typhi in artisanal cheese

Published 2016 View Full Article

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Title
Selection of autochthonous lactic acid bacteria from goat dairies and their addition to evaluate the inhibition of Salmonella typhi in artisanal cheese
Authors
Keywords
Goat cheese, Antibacterial activity, Probiotics, Food safety
Journal
FOOD MICROBIOLOGY
Volume 60, Issue -, Pages 29-38
Publisher
Elsevier BV
Online
2016-06-26
DOI
10.1016/j.fm.2016.06.014

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