Antifungal activity and identification of Lactobacilli, isolated from traditional dairy product “katak”

Author:

Tropcheva Rositsa,Nikolova DilyanaORCID,Evstatieva Yana,Danova Svetla

Funder

Human Resources Development

Publisher

Elsevier BV

Subject

Infectious Diseases,Microbiology

Reference62 articles.

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2. Moulds in food spoilage;Filtenborg;Int J Food Microbiol,1996

3. A study on the occurrence of aflatoxin M1 in raw milk produced in Sarab city of Iran;Kamkar;Food Control,2005

4. Antifungal activity of lactobacilli isolated from salami;Coloretti;FEMS Microbiol Lett,2007

5. Spoilage of stored, processed and preserved foods;Pitt,2009

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