How to prolong shelf life of a fermented product with the help of the protective cultures AiBi?
- Autores: - -
- Edição: Nº 10 (2010)
- Páginas: 63-65
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325660
- ID: 325660
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Resumo
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.
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