Publication | Open Access

Characterization of antifungal compounds produced by lactobacilli in cheese-mimicking matrix: Comparison between active and inactive strains

Antifungal AgentInactive StrainsFood FermentationAntimicrobial SusceptibilityLactic Acid BacteriaFood MicrobiologyMicrobiologyCheese-mimicking MatrixAntimicrobial CompoundAntifungal CompoundsMedicineAntimicrobial ResistanceHealth Sciences