Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability
Lactic acid bacteria strains isolated from traditional made cheeses constitute a reservoir of unexplored potential in biotechnology. In this study four autochthonous lactobacilli strains, isolated from traditional white brined cheeses and identified as Lactobacillus paracasei (08, 564, 05 and 02), w...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2010-06-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=83887 |