Characterization of lactic acid bacteria isolated from traditionally made Serbian Cheese and evaluation of their antagonistic potential against Enterobacteriaceae-Reference-Cited by-同舟云学术

Characterization of lactic acid bacteria isolated from traditionally made Serbian Cheese and evaluation of their antagonistic potential against Enterobacteriaceae

Published:2018-01-05 Issue:4 Volume:42 Page:e13577
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Muruzović Mirjana Ž.¹^ORCID,Mladenović Katarina G.¹^ORCID,Žugić-Petrović Tanja D.²,Čomić Ljiljana R.¹

Affiliation:

1. Faculty of Sciences, Department of Biology and Ecology; University of Kragujevac, Radoja Domanović 12; 34000 Kragujevac Republic of Serbia

2. College of Agriculture and Food Technology; Cirila and Metodija 1; 18000 Prokuplje Serbia

Funder

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13577/fullpdf

Reference41 articles.

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