Dr. P. Maiti, Miss A. Chhetri and Dr. S. P. Sarkar
Department of Dairy Microbiology, W.B.U.A.F.S., Mohanpur Campus, Nadia, W. B.
Foods have been preserved by the action of lactic acid bacteria long before the science of microbiology began and it is probable that milk fermented by lactic acid bacteria was consumed at least 11000 ...
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