Strains of lactic acid bacteria isolated from traditional Carpathian cheeses
Traditional national fermented products and cheeses are a source for the search for species and strains of lactic acid bacteria (LAB) which are not within the range of bacterial agents used in the dairy industry. Classical and modern genetic-molecular methods are used to identify LAB isolated from s...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Oles Honchar Dnipro National University
2018-02-01
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| Series: | Regulatory Mechanisms in Biosystems |
| Subjects: | |
| Online Access: | https://medicine.dp.ua/index.php/med/article/view/405 |