Bacteriocin-Producing Strain Lactiplantibacillus plantarum LP17L/1 Isolated from Traditional Stored Ewe’s Milk Cheese and Its Beneficial Potential
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DOI: 10.3390/foods11070959
Abstract: Stored ewe’s milk lump cheese is a local product that can be a source of autochthonous beneficial microbiota, especially lactic acid bacteria. The aim of this study was to show the antimicrobial potential of Lactiplantibacillus… read more here.
Keywords: stored ewe; ewe milk; plantarum lp17l;