Application of Lactobacillus helveticus CNRZ 32 to Control the Microbial Contaminants in Cheese by Addition of Bacterial Extracts or by In Situ Production of Bioactive Metabolites
Abstract:Microbial spoilage of cheese represents a major concern from both health and economic views. The addition of food preservatives is considered the most applied strategy to ensure food quality and to control microbial contamination. It well established that natural preservatives such as Nisin and Natamycin are of great effectiveness against a wide range of microbial concerns, but the lack of wide spectrum effect induces looking for more efficient alternatives. This research suggests alternative treatments to be … Show more
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