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...
में बचाया:
| मुख्य लेखकों: | , , |
|---|---|
| स्वरूप: | लेख |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
Odesa I. I. Mechnikov National University
2016-06-01
|
| श्रृंखला: | Mìkrobìologìâ ì Bìotehnologìâ. Мікробіологія і біотехнологія |
| ऑनलाइन पहुंच: | http://mbt.onu.edu.ua/article/view/71793 |
| टैग: |
टैग जोड़ें
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
|
टिप्पणी देने वाले पहले व्यक्ति बनें!