The protective potential of selected lactic acid bacteria against the most common contaminants in various types of cheese in Egypt

Dairy products, especially cheeses have a great nutritional value and a high consumption level around the world. Considering a widespread consumption of cheeses, there is a growing concern regarding safety and microbiological quality. The current study was designed to conduct a recent evaluation of...

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Detalles Bibliográficos
Autores principales: Al-Gamal, Mamdouh S., Ibrahim, Gamal A., Sharaf, Osama M., Radwan, Ahmed A., Dabiza, Nadia M., Youssef, Ahmed M., El-ssayad, Mohamed F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429812/
https://www.ncbi.nlm.nih.gov/pubmed/30949606
http://dx.doi.org/10.1016/j.heliyon.2019.e01362

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429812/
https://www.ncbi.nlm.nih.gov/pubmed/30949606
http://dx.doi.org/10.1016/j.heliyon.2019.e01362

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