| MICROBIOLOGY | Microbiological Quality and Safety of Food |
Microbial Cultures and Strategies Designed to Ensure Quality, Safety and Healthy Properties of Food Product
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Development and use of protective and starter cultures of Lactic Acid Bacteria, coagulase negative staphylococci and Yeast for food products. |
Preservation Systems and Microbiological Quality and Safety of Food
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Development of novel technologies for food preservation employing natural antimicrobials such as bacteriocins and plant extracts to inhibit the microbial growth in many food matrices. |