The effect of probiotic strain of Lactobacillus fermentum on growth of Escherichia coli O111 during yogurt storage

Mohammad Mehdi Hassanpour; Anousheh Sharifan; Afshin Akhondzadeh basti

Volume 2, Issue 3 , December 2019, , Pages 16-22

  The World Health Organization's Food Safety Unit has given high priority to study fermentation as a technique for food preparation and preservation because in developing countries one-tenth of under-five children die from dehydration. Loss of water is mainly due to the spreading of diarrhea, and the ...  Read More