The effect of starter on amino acid composition of fermented milk

The effect of starter on amino acid composition of fermented milk

The experimental studies of the amino acid composition of the skimmed cow milk fermented with kefir corns, natural kurunga symbiotic starter and bacterial concentrate of the microbial consortium (BСMC) have been carried out. The bacterial concentrate of the microbial consortium is intended for the p...

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Bibliographic Details
Main Authors:	T. N. Zandanova, K. V. Ivanova, T. P. Myryuanova
Format:	Article
Language:	Russian
Published:	Voronezh state university of engineering technologies 2021-06-01
Series:	Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
Subjects:	kurunga, amino acids, autoselection, bioavailability, lactics, bacterial concentrate, natural starter, amino acid score, microbial consortium, starter
Online Access:	https://www.vestnik-vsuet.ru/vguit/article/view/2725

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