In vitro assessment of the antimicrobial potentials of Lactobacillus helveticus strains isolated from traditional cheese in Sinkiang China against food-borne pathogens
Food & Function（2016）
摘要
KLDS 1.8701 showed a wide antimicrobial spectrum resulting from organic acids and contact dependent inhibition.
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关键词
lactobacillus helveticus,traditional cheese,antimicrobial potentials,pathogens,food-borne
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