Antifungal Activity of Lactobacillus sp. Bacteria in the Presence of Xylitol and Galactosyl-Xylitol

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Lidia Lipińska; Robert Klewicki; Elżbieta Klewicka; Krzysztof Kołodziejczyk; Michał Sójka; Adriana Nowak;

Lactic acid fermentation is a natural method of antimicrobial food protection. Antagonistic activity of Lactobacillus sp. bacteria, taking part in this process, is directed mainly against the same or other microorganisms. In this work we determine the impact of the pres... View more
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