Auto and co-aggregation, hydrophobicity and adhesion properties of Lactobacillus plantarum strains isolated from Siahmazgi traditional cheese

Subject Areas :

Hassan Gandomi ¹ , Azra Farhangfar ² , Afshin Akhondzadeh basti ³ , Ali Misaghi ⁴ , Negin Noori ⁵

1 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
2 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
3 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
4 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
5 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Received: 2019-03-02 Accepted : 2019-05-06 Published : 2019-05-01

Keywords:

References:

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