Add to ORKGTwelve yeast strains were isolated and determined taxonomically from traditional dairy products, in which they occurred as additional microflora. Morphological, cultural and physiological tests were carried out resulting in determination of the strains to species. The recent study aims at establishing the species variety of the contaminants in different Bulgarian dairy products, which caused disadvantages in them
The goal of this study was the characterisation of indigenous lactic acid bacteria (LAB) and yeasts ...
Aim. The aim of this study was to investigate the in vitro probiotic potential of dairy yeast isolat...
The aim of this study was to reveal the sites of yeast contamination in dairy production and perform...
Twelve yeast strains were isolated and determined taxonomically from traditional dairy products, in ...
We studied 10 strains of yeast from 80 newly selected strain to identify the genera and species belo...
Economic and sensorial losses of dairy products due to spoilage by yeast have been increasing in Tur...
Traditional sourdoughs in Bulgaria were almost extinct during the centralized food production system...
The geographically isolated region of the Yaghnob Valley, Tajikistan, has allowed its inhabitants to...
The geographically isolated region of the Yaghnob Valley, Tajikistan, has allowed its inhabitants to...
The geographically isolated region of the Yaghnob Valley, Tajikistan, has allowed its inhabitants to...
The aim of the study was to classify yeast and yeast-like microorganisms obtained from different hum...
The geographically isolated region of the Yaghnob Valley, Tajikistan, has allowed its inhabitants to...
open9siThe geographically isolated region of the Yaghnob Valley, Tajikistan, has allowed its inhabit...
The goal of this study was the characterisation of indigenous lactic acid bacteria (LAB) and yeasts ...
The goal of this study was the characterisation of indigenous lactic acid bacteria (LAB) and yeasts ...
The goal of this study was the characterisation of indigenous lactic acid bacteria (LAB) and yeasts ...
Aim. The aim of this study was to investigate the in vitro probiotic potential of dairy yeast isolat...
The aim of this study was to reveal the sites of yeast contamination in dairy production and perform...
Twelve yeast strains were isolated and determined taxonomically from traditional dairy products, in ...
We studied 10 strains of yeast from 80 newly selected strain to identify the genera and species belo...
Economic and sensorial losses of dairy products due to spoilage by yeast have been increasing in Tur...
Traditional sourdoughs in Bulgaria were almost extinct during the centralized food production system...
The geographically isolated region of the Yaghnob Valley, Tajikistan, has allowed its inhabitants to...
The geographically isolated region of the Yaghnob Valley, Tajikistan, has allowed its inhabitants to...
The geographically isolated region of the Yaghnob Valley, Tajikistan, has allowed its inhabitants to...
The aim of the study was to classify yeast and yeast-like microorganisms obtained from different hum...
The geographically isolated region of the Yaghnob Valley, Tajikistan, has allowed its inhabitants to...
open9siThe geographically isolated region of the Yaghnob Valley, Tajikistan, has allowed its inhabit...
The goal of this study was the characterisation of indigenous lactic acid bacteria (LAB) and yeasts ...
The goal of this study was the characterisation of indigenous lactic acid bacteria (LAB) and yeasts ...
The goal of this study was the characterisation of indigenous lactic acid bacteria (LAB) and yeasts ...
Aim. The aim of this study was to investigate the in vitro probiotic potential of dairy yeast isolat...
The aim of this study was to reveal the sites of yeast contamination in dairy production and perform...