Antimicrobial activity of lactobacilli strains, isolated from a raw meat
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Date
2016
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Odesa I. I. Mechnikov National University
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.
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Keywords
Lactobacillus genus, bacteria, microorganisms
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.