ExhibitedThus, all cheeses made with bacteriocin-producing LAB exhibited bacteriocin activity from the introduction of curds into molds (time = 0) throughout the whole storage period (72 h).
ExhibitedThus, all cheeses made with bacteriocin-producingLAB exhibited bacteriocin activity from the introduction of curds intomolds (time = 0) throughout the whole storage period (72 h).