Antimicrobial activity of lactobacilli strains, isolated from a raw meat
dc.contributor.author | Strashnova, Iryna V. | |
dc.contributor.author | Kishenya, Andrey V. | |
dc.contributor.author | Matkovska, A. I. | |
dc.contributor.author | Prindina, T. | |
dc.contributor.author | Страшнова, Ірина Валентинівна | |
dc.contributor.author | Страшнова, Ирина Валентиновна | |
dc.date.accessioned | 2017-11-28T10:05:52Z | |
dc.date.available | 2017-11-28T10:05:52Z | |
dc.date.issued | 2016 | |
dc.description.abstract | Foodstuffs produced with the help of commercially valuable strains of microorganisms, primarily lactic acid bacteria, become more popular and widespread nowadays. Searching, isolation and selection of highly active strains of lacto- and bifidobacteria is one of the perspective ways of creating the new products. | uk |
dc.identifier.citation | "Molecular microbiology and biotechnology", International scientific conference": abstracts, Odessa, Ukraine, June 21-23, 2016 / Odessa I.I. Mechnikov national univ. ; Chairman: V. O. Ivanytsia [et al.] . – Odessa, 2016. | uk |
dc.identifier.uri | https://dspace.onu.edu.ua/handle/123456789/11578 | |
dc.language.iso | en | uk |
dc.publisher | Odesa I. I. Mechnikov National University | uk |
dc.subject | Lactobacillus genus | uk |
dc.subject | bacteria | uk |
dc.subject | microorganisms | uk |
dc.title | Antimicrobial activity of lactobacilli strains, isolated from a raw meat | uk |
dc.type | Article | uk |
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