What is it about?
The addition of ZEO and probiotics in samples showed a synergistic trend on the reduction of E. coli and significantly improved sensorial properties.
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Why is it important?
the application of L. acidophilus has not been reported in Iranian white cheese production in the literature. The aim of the present work was to manufacture Iranian white cheese combined with various concentrations of ZEO oil alone and in the combination with L. acidophilus.
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This page is a summary of: Antimicrobial effects of Zataria multiflora
essential oil and Lactobacillus acidophilus
on Escherichia coli
O157 stability in the Iranian probiotic white-brined cheese, Journal of Food Safety, April 2018, Wiley,
DOI: 10.1111/jfs.12476.
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