Application of Autochthonous Lactobacillus Strains as Biopreservatives to Control Fungal Spoilage in Caciotta Cheese
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DOI: 10.1155/2018/3915615
Abstract: Fungal spoilage is one of the main causes of economic losses worldwide in the food industry. In the last years, consumer's demands for preservative-free processed foods have increased as a result of growing awareness about… read more here.
Keywords: spoilage; lactobacillus strains; caciotta cheese; fungal spoilage ... See more keywords