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Application of bacteriocin-producing lactic acid bacteria isolated from salted dried camel meat (El kadid) in the preservation of goat cheese against Staphylococcus aureus

Title	Application of bacteriocin-producing lactic acid bacteria isolated from salted dried camel meat (El kadid) in the preservation of goat cheese against Staphylococcus aureus [elektronický zdroj] / Amina Bouchefra ... [et al.]
Author-s	Bouchefra, Amina (Author)
	Montanari, Chiara (Author)
	Barbieri, Federica (Author)
	Khennouf, Tarek (Author)
	Gardini, Fausto (Author)
	Idoui, Tayeb (Author)
Description	ilustr., tab.
Notes	Popis urobený 25.5.2022 . Bibliografické odkazy . Spôsob prístupu: World Wide Web
In	Journal of Microbiology, Biotechnology and Food Sciences [Online]. -- ISSN 1338-5178. -- Vol. 11, no. 5 (2022), art. no. e3262, [6] s.
Subject-s	bakteriocíny Lactobacillus plantarum syry Staphylococcus aureus
Country	Slovakia
Language	English
URL	https://doi.org/10.55251/jmbfs.3262
Database	Agro-bibliography

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Number of the records: 1