Characterization of lactic acid bacteria with antimicrobial activity isolated from cream cheese from Chiapas, Mexico

Characterization of lactic acid bacteria with antimicrobial activity isolated from cream cheese from Chiapas, Mexico

Chiapas cream cheese is an artisanal product manufactured in different regions of Mexico. The ability of lactic bacteria to produce large amounts of lactic and acetic acid has the effect of decreasing the pH, considered one of the primary factors in the inhibition of undesirable microorganisms such...

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Bibliografski detalji
Glavni autori:	Wong-Villarreal, Arnoldo, Corzo-González, Hipólito, Hernández-Núñez, Emanuel, González-Sánchez, Avel, Giacomán-Vallejos, Germán
Format:	Online
Jezik:	spa
Izdano:	Universidad Autónoma de Tamaulipas 2021
Online pristup:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1368
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

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