Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese
This study aimed to unleash the potential of indigenous lactic acid bacteria (LAB) originating from traditionally made Serbian goat cheese. Following the isolation and identification of the LAB, the safety aspects of the isolates were evaluated through tests for hemolytic activity and antibiotic sen...
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Published in | Foods Vol. 13; no. 13; p. 2065 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Switzerland
MDPI AG
28.06.2024
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Subjects | |
Online Access | Get full text |
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