Isolation and characterization of lactic acid bacteria from Ukrainiantraditional dairy products
The aim of this study was to isolate, identify and analyze the diversity of the predominantlactic acid bacteria (LAB) genera occurring in Ukrainian traditionally prepared dairy products and toassess their potential for industrial application. Fermented milk, soured cream, cottage cheese andbryndza m...
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| Format: | Article |
| Language: | English |
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AIMS Press
2016-09-01
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| Series: | AIMS Microbiology |
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| Online Access: | http://www.aimspress.com/microbiology/article/964/fulltext.html |