INFLUENCE OF THE DIFFERENT KINDS DAIRY RAW TO THE DEVELOPMENT OF THE OPPORTUNISTIC PATHOGENIC MICROFLORA
Lactic acid bacteria have long history of application in fermented foods as a starter cultures to produce dairy, meat and bakery because of their beneficial influence on nutritional, organoleptic, and shelf-life characteristics. Lactic acid bacteria are also known to produce and excrete compounds wi...
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| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North Caucasus Federal University
2022-05-01
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| Series: | Вестник Северо-Кавказского федерального университета |
| Subjects: | |
| Online Access: | https://vestnikskfu.elpub.ru/jour/article/view/1001 |
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