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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Библиографические подробности
Главные авторы:	Wong-Villarreal, Arnoldo, Corzo-González, Hipólito, Hernández-Núñez, Emanuel, González-Sánchez, Avel, Giacomán-Vallejos, Germán
Формат:	Online
Язык:	spa
Опубликовано:	Universidad Autónoma de Tamaulipas 2021
Online-ссылка:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1368
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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