The Use of Lactobacillus acidophilus and Bifidobacterium animalis ssp. Lactis BB12, as Probiotics to Reduce the Risk of Food Poisoning in Minced Meat
<p class="Default"><strong>Background and Objective: </strong>For the first time, a detailed study of the antimicrobial metabolites produced by probiotics was carried out as an alternative natural way of chemical additives and to support consumer health. The study was und...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Behehsti University of Medical Sciences
2018-07-01
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| Series: | Applied Food Biotechnology |
| Subjects: | |
| Online Access: | http://journals.sbmu.ac.ir/afb/article/view/21127 |