Ediriisa Mugampoza

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Antimicrobial Activity, Antibiotic Susceptibility, and Growth Kinetics of Lactic Acid Bacteria and Yeasts Isolated from Selected Ugandan Cheese Varieties

Dec 12, 2025 |

By Gernot E Zarfel, Andrew Mwebesa Muhame, Ediriisa Mugampoza, Paul Alex Wacoo

| preprints.org

Submitted: 11 December 2025 You are already at the latest version Lactic acid bacteria (LAB) and yeasts constitute functionally important components of cheese microbiota, contributing to acidification, aroma formation, prolonged shelf life and microbial safety.

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Ediriisa Mugampoza

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Antimicrobial Activity, Antibiotic Susceptibility, and Growth Kinetics of Lactic Acid Bacteria and Yeasts Isolated from Selected Ugandan Cheese Varieties

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