L. Topisirović, Milan Kojić, Ivana Strahinić, Djordje Fira, Nataša Golić
Abstract
This chapter highlights the application of lactic acid bacteria as natural inhibitors of food spoilage bacteria and in the production of bioactive starter strains.
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This chapter highlights the application of lactic acid bacteria as natural inhibitors of food spoilage bacteria and in the production of bioactive starter strains.
Key concepts: Lactic acid, Antimicrobial, Bacteria, Microbiology, Chemistry, Biology, Genetics