THE CREATION AND THE ASSESSMENT OF THE BIOTECHNOLOGICAL VALUE OF THE LACTOBACILLI COMPOSITION
Aim. To determine the biotechnological potential of lactobacilli isolated from raw meat and collection strains and the compositions which were created on their bases. Methods. Lactobacilli isolated from the meat samples through passages in the skim milk sample, followed by passages on MRS -agar and...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Odesa I. I. Mechnikov National University
2016-06-01
|
| Series: | Mìkrobìologìâ ì Bìotehnologìâ. Мікробіологія і біотехнологія |
| Online Access: | http://mbt.onu.edu.ua/article/view/71793 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!