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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書目詳細資料
Main Authors:	Wong-Villarreal, Arnoldo, Corzo-González, Hipólito, Hernández-Núñez, Emanuel, González-Sánchez, Avel, Giacomán-Vallejos, Germán
格式:	Online
語言:	spa
出版:	Universidad Autónoma de Tamaulipas 2021
在線閱讀:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1368
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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