Antimicrobial Activity of Lactic Acid Bacteria in Dairy Products and Gut: Effect on Pathogens

The food industry seeks alternatives to satisfy consumer demands of safe foods with a long shelf-life able to maintain the nutritional and organoleptic quality. The application of antimicrobial compounds-producing protective cultures may provide an additional parameter of processing in order to impr...

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Detalles Bibliográficos
Autores principales: Arqués, Juan L., Rodríguez, Eva, Langa, Susana, Landete, José María, Medina, Margarita
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2015
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4378328/
https://www.ncbi.nlm.nih.gov/pubmed/25861634
http://dx.doi.org/10.1155/2015/584183

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4378328/
https://www.ncbi.nlm.nih.gov/pubmed/25861634
http://dx.doi.org/10.1155/2015/584183

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