Combination of virulent phages and lactobacillus as a novel microecological starter for biocontrol of harmful bacteria and nitrate production during fermentation of pickles
Longitudinal investigation of the bacterial diversity in the rind of Vacherin Mont-d Or PDO cheeses. Fresh cheeses were collected in dairies producing PDO cheeses and challenged with Listeria innocua
Lactobacillus oligofermentas SH-Y15 isolated from a kind of fermented vegetable (Suan-cai in Northeast China) have a high capacity to degrade nitrite at low temperature
