This article presents the results of research to determine the morphological and cultural properties of lactic acid bacteria for the production of koumiss drink with probiotic properties from isolated microorganisms
Koumiss is a traditional fermented dairy product in Inner Mongolia pastoral areas, which is deeply l...
This article is devoted to the analysis of methods of production of koumiss. Koumiss, unlike kefir, ...
WOS: 000319082200013In this study, new fermented milk drinks containing combined three probiotic cul...
This article is devoted to the study of a fermented milk based on koumiss with the addition of probi...
This article discusses the composition, properties and energy value of mare's milk. It is intended t...
Eacters of coccus or rods Gram-positive, catalase negative, non-sporulating, which produce lactic ac...
The most widely used probiotics that benefit human and animal health are lactic acid bacteria (LAB) ...
Kombucha is a beverage of Manchurian origin, generally prepared from black or green tea by the activ...
Abstract Non-diary probiotic drinks are of interest to the consumers who suffer from lactose intole...
Goat milk and roselle (Hibiscus sabdariffa Linn) are food ingredients with health functionalproperti...
The diversity of traditional fermented foods in Indonesia reflects the importance of lactic acid bac...
This study was aimed to produce liquid and dried kashk as a traditional dairy-based product on an in...
Prospects for the use of bio-yogurt technology in large-scale production in the southern regions, es...
Functional foods are food that consumed, as usual, has a physiological effect and can reduce the eff...
Fermented foods are an essential source of nutrition for the communities living in developing areas ...
Koumiss is a traditional fermented dairy product in Inner Mongolia pastoral areas, which is deeply l...
This article is devoted to the analysis of methods of production of koumiss. Koumiss, unlike kefir, ...
WOS: 000319082200013In this study, new fermented milk drinks containing combined three probiotic cul...
This article is devoted to the study of a fermented milk based on koumiss with the addition of probi...
This article discusses the composition, properties and energy value of mare's milk. It is intended t...
Eacters of coccus or rods Gram-positive, catalase negative, non-sporulating, which produce lactic ac...
The most widely used probiotics that benefit human and animal health are lactic acid bacteria (LAB) ...
Kombucha is a beverage of Manchurian origin, generally prepared from black or green tea by the activ...
Abstract Non-diary probiotic drinks are of interest to the consumers who suffer from lactose intole...
Goat milk and roselle (Hibiscus sabdariffa Linn) are food ingredients with health functionalproperti...
The diversity of traditional fermented foods in Indonesia reflects the importance of lactic acid bac...
This study was aimed to produce liquid and dried kashk as a traditional dairy-based product on an in...
Prospects for the use of bio-yogurt technology in large-scale production in the southern regions, es...
Functional foods are food that consumed, as usual, has a physiological effect and can reduce the eff...
Fermented foods are an essential source of nutrition for the communities living in developing areas ...
Koumiss is a traditional fermented dairy product in Inner Mongolia pastoral areas, which is deeply l...
This article is devoted to the analysis of methods of production of koumiss. Koumiss, unlike kefir, ...
WOS: 000319082200013In this study, new fermented milk drinks containing combined three probiotic cul...
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