Open AccessISOLATION AND SCREENING OF ACTIVE CULTURES OF LACTIC ACID BACTERIA FOR INCLUSION IN THE COMPOSITION OF THE STARTER IN THE PREPARATION OF CHEESE FROM WHEY
Author(s) -
I.K. Tynybayeva,
G.N. Zhakupova,
T.Ch. Tultabayeva,
A.B. Nurtayeva,
A.T. Sagandyk,
Saya Bekbay,
Z.S. Sarmurzina
Publication year - 2022
Publication title -
eurasian journal of applied biotechnology
Language(s) - English
Resource type - Journals
eISSN - 2617-1147
pISSN - 2617-1139
DOI - 10.11134/btp.4.2022.11
Subject(s) - leuconostoc mesenteroides , starter , enterococcus faecium , food science , probiotic , biology , lactobacillus paracasei , bacteria , microbiology and biotechnology , isolation (microbiology) , microorganism , fermentation , lactobacillus , lactic acid , antibiotics , genetics
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