297 Application of bacteriocin-producer in the reduction of cheese maturation time

297 Application of bacteriocin-producer in the reduction of cheese maturation time

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Susana C. Ribeiro
Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores
susana.ic.ribeiro@uac.pt
Susana C. Ribeiro1, Agathe Blackeway1, Sofia P.M. Silva1 and Célia C. G. Silva1
Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores

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