CONSORTIUM OF LACTIC ACID BACTERIA AND YEAST FOR RYE STARTER WITH THE INCREASED ANTAGONISTIC PROPERTIES

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...

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Bibliographic Details
Main Authors:	Dudikova G.N., Chizhayeva A.V.
Format:	Article
Language:	Russian
Published:	Kemerovo State University 2016-06-01
Series:	Техника и технология пищевых производств
Subjects:	lactic acid bacteria yeast consortium rye starters
Online Access:	http://fptt.ru/stories/archive/41/5.pdf

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