Study of quality and periods of storage bacterial concentrate of microbial consortium
Автор: Khamagaeva I.S., Zandanova T.N., Khurkhesova T.E.
Журнал: Вестник Восточно-Сибирского государственного университета технологий и управления @vestnik-esstu
Статья в выпуске: 6 (45), 2013 года.
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It is shown that a new approach is designed to create a bacterial concentrate to produce Kurunga. Use rye flour component of the culture medium provides a strong growth of mesophilic lactobacilli and yeast not fermenting lactose. The resulting bacterial concentrate has a high biochemical activity and resistance to long-term storage in liquid and frozen state.
Bacterial concentrate, nutrient medium, rye flour, yeast and lactobacilli
Короткий адрес: https://sciup.org/142142774
IDR: 142142774