Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties-Reference-Cited by-同舟云学术

Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

Published:2017-05-17 Issue:9 Volume:52 Page:1983-1994
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Rzepkowska Anna¹,Zielińska Dorota¹^ORCID,Ołdak Aleksandra¹,Kołożyn-Krajewska Danuta¹

Affiliation:

1. Department of Food Gastronomy and Food Hygiene; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; Warsaw 02787 Poland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13471/fullpdf

Reference59 articles.

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2. Characterization and evaluation of lactic acid bacteria isolated from goat milk;Almeida Júnior;Food Control,2015

3. The protective effect of probiotics (Lactobacillus acidophilus and Saccharomyces boulardii) against infections caused by Staphylococcus aureus In vitro and In vivo;Alwan;International Journal of Current Microbiology and Applied Sciences,2014

4. Use of Lactobacillus plantarum strains as a bio-control strategy against food-borne pathogenic microorganisms;Arena;Frontiers in Microbiology,2016

5. Pediococcus acidilactici as a potential probiotic to be used in food industry;Barbosa;International Journal of Food Science & Technology,2015

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