INCREASED BIOACTIVITY OF BIOPROTECTIVE CULTURES AGAINST PATHOGENIC BACTERIA

strains useful for inhibition of

Reduction of the concentration of gram-negative bacteria in a fermented food product by the combination of red wine extract and a culture comprising at least one bacteriocin-producing lactic acid bacterial strain

Natural lactic acid bacteria isolated from korean traditional nuruk to be used for bakery

Natural yeast and lactic acid bacteria isolated from Korean traditional nuruk to be used for bakery

Mixture of lactic bacteria for the preparation of gluten free baked products

Mixture of lactic bacteria for the preparation of gluten free baked products

Fermented cereal product obtained by fermentation of rye bran with a Lactobacillus curvatus strain