CONSORTIUM OF LACTIC ACID BACTERIA AND YEAST FOR RYE STARTER WITH THE INCREASED ANTAGONISTIC PROPERTIES
Lactic acid bacteria possess the leading role in fermentation of rye processed products. The purpose of this work is screening of active cultures for new consortium of lactic acid bacteria and yeast for preparation of rye starters with high antagonistic and technological properties meeting high stan...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2016-06-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/41/5.pdf |