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...
Guardado en:
| Autores principales: | , , , , |
|---|---|
| Formato: | Online |
| Lenguaje: | spa |
| Publicado: |
Universidad Autónoma de Tamaulipas
2021
|
| Acceso en línea: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1368 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Sea el primero en dejar un comentario!
