Inhibitory effect of substances produced by native lactococcus lactis strains of tropical fruits towards food pathogens

Article

Abstract: The use of peptides produced by lactic acid bacteria (LAB) as antimicrobial agents in food emerged f

Palabras claves:

Antimicrobial substances, Bacteriolytic, food pathogens, Lactococcus lactis, Preservation

Autores:

Clara Ortega, Gabriela N. Tenea, Hurtado P.

Fuentes:

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scopus