Comparison of Antibacterial Activity of Lactobacillus plantarum Strains Isolated from Two Different Kinds of Regional Cheeses from Poland: Oscypek and Korycinski Cheese
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DOI: 10.1155/2017/6820369
Abstract: Oscypek and korycinski are traditional Polish cheeses, exclusively produced in Tatra and in Podlasie region, respectively, produced from raw, unpasteurized milk. The 29 Lactobacillus plantarum strains were isolated on MRS agar from 12 cheese samples… read more here.
Keywords: plantarum strains; strains isolated; korycinski cheese; oscypek korycinski ... See more keywords