Abstract
Besides acids some species and strains of lactic acid bacteria produce the other antimicrobial substances. Lactic streptococci and lactobacillii strains producing the inhibitors against Enterobacteria and Clostridium were used for the manufacture of semi-hard cheeses from milk seeded up to 100 cfu/ml of M.coli or C. tyrobutyricum. These cheeses and cheeses made from unseeded milk were of the same quality.
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© 1986 D. Reidel Publishing Company, Dordrecht, Holland
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Gudkov, A.V. (1986). Starters: As a Means of Controlling Contaminating Organisms. In: MILK the vital force. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3733-8_87
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DOI: https://doi.org/10.1007/978-94-009-3733-8_87
Publisher Name: Springer, Dordrecht
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