Potential of cell-free supernatants from cultures of selected lactic acid bacteria and yeast obtained from local fermented foods as inhibitors of Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus
Crossref DOI link: https://doi.org/10.1186/1756-0500-7-606
Published Online: 2014-09-04
Published Print: 2014-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mariam, Solomon H
Zegeye, Nigus
Tariku, Tewodros
Andargie, Emawayish
Endalafer, Nigatu
Aseffa, Abraham
Article History
Received: 2 August 2014
Accepted: 11 August 2014
First Online: 4 September 2014