How to prolong shelf life of a fermented product with the help of the protective cultures AiBi?
- Authors: - -
- Issue: No 10 (2010)
- Pages: 63-65
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325660
- ID: 325660
Cite item
Open Access
Access granted
Subscription Access
Abstract
Protective cultures based on the strains of the lactic acid microorganisms that prevent development of the technically harmful microflora and undesirable sanitarian characteristic microorganisms in a finish product are presented.
Keywords
Supplementary files
