Study of a new strain of lactic acid bacteria for the storage of processed cheese
2009
Tkhruni, F., Institute of Biotechnology, CJSC, Yerevan (Armenia) | Aghayan, A., Institute of Biotechnology, CJSC, Yerevan (Armenia) | Karapetyan, K., Institute of Biotechnology, CJSC, Yerevan (Armenia) | Karachanyan, M., State Agrarian University of Armenia, Yerevan (Armenia)
New strains of lactic acid bacteria (LAB), showing antimicrobial activity against the microflora of the foodstuff have been studied. While using the 0.5-5% liquid of partially purified supernatants from L. acidophilus 1991 and P. pentosus 28, decrease of common contamination during the production and storage of processed cheese has been observed. Summarizing it is suggested to introduce the studied strains in the production of processed cheese.
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