Pseudomonas and LAB from dairy and fermented sausages
The aim of this study was to isolate and identify spoilage-associated Pseudomonas strains in dairy products, as well as lactic acid bacteria (LAB) with bioprotective potential.
The aim of this study was to isolate and identify spoilage-associated Pseudomonas strains in dairy products, as well as lactic acid bacteria (LAB) with bioprotective potential.
instituto de la grasa