Publication | Closed Access

Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strains

Antimicrobial SusceptibilityFood FermentationPathogenic Escherichia ColiLactic Acid BacteriaFood MicrobiologyMicrobiologyYeast-lab CulturesMedicineAntimicrobial ResistanceFood SafetyHealth Sciences