Assessment of lactobacilli strains as yogurt bioprotective cultures
Emilie Delavenne(Université de Bretagne Occidentale), Gwenaëlle Le Blay(Centre National de la Recherche Scientifique), Audrey Pawtowski(Université de Bretagne Occidentale), Georges Barbier(Ifremer), Rached Ismaïl(Université de Bretagne Occidentale), Jérôme Mounier(Université de Bretagne Occidentale)
Cited by 93
Related Papers
Antifungal Microbial Agents for Food Biopreservation—A Review
|Microorganisms|2017|336
Diversity and Control of Spoilage Fungi in Dairy Products: An Update
|Microorganisms|2017|289
Inhibitory activity spectrum of reuterin produced by Lactobacillus reuteri against intestinal bacteria
|BMC Microbiology|2007|261
Microbial Interactions within a Cheese Microbial Community
|Applied and Environmental Microbiology|2007|254
Filamentous Fungi and Mycotoxins in Cheese: A Review
|Comprehensive Reviews in Food Science and Food Safety|2014|211