Publication | Open Access

Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in Cottage cheese

Lactococcus Lactis StrainsTechnological CharacterizationMicrobial ContaminationFoodborne PathogensLactic Acid BacteriaCottage CheeseFood MicrobiologyMicrobiologyFoodborne HazardMedicineAntimicrobial ResistanceFood SafetyHealth Sciences