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the paper's Highlights
- • Feta cheese was produced with the potential probiotic Lb. plantarum T571 as co-culture.
- • A high quality new product of enhanced shelf-life and safety was produced.
- • The strain T571was able to survive throughout storage at 4 and 12 °C.
- • The survival and distribution of different Listeria strains depended on the case.
- • FTIR was applied for the rapid estimation of the microbial counts and shelf-life of Feta.
[you can read the full paper here]