Quality characteristics of multistrain probiotic ferment
Автор: Khasagaeva S.N., Khamagaeva I.S., Zambalova N.A., Tiasong Sun
Журнал: Вестник Восточно-Сибирского государственного университета технологий и управления» @vestnik-esstu
Статья в выпуске: 2 (33), 2011 года.
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The article presents the results of studies on the development of a bacterial preparation for the probiotic product. The optimal combination of selected modes of cultivation of bifidobacteria, lactobacilli and propionic acid bacteria are established. Quality indicators of finished starter are defined.
Propionic acid bacteria, symbiotic starter, combined bacterial concentrate, lactobacilli
Короткий адрес: https://sciup.org/142148050
IDR: 142148050
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