THE MICROBIAL DIVERSITY AND ITS DYNAMICS IN THE ETHNIC FERMENTED FOODS OF THE BLACK SEA REGION

Mikrobiolohichnyi Zhurnal

Volumn 78, Issue 5, 2016, Pages 53-64

  Bati, V V ^a   Boyko, N V ^a  

^a UZHGOROD NATIONAL UNIVERSITY   (Ukraine)

Author keywords

designed food; ethnic fermented foods; microbial starters; personalized nutrition; prebiotic and probiotic components

Indexed keywords

PROBIOTIC AGENT;

BLACK SEA; BULGARIA; CLASSIFICATION; FERMENTED PRODUCT; FOOD CONTROL; LACTOBACILLACEAE; MICROBIOLOGY; ROMANIA; RUSSIAN FEDERATION; TURKEY (BIRD); UKRAINE;

BLACK SEA; BULGARIA; FERMENTED FOODS; FOOD MICROBIOLOGY; LACTOBACILLACEAE; PROBIOTICS; ROMANIA; RUSSIA; TURKEY; UKRAINE;

EID: 85053164370     PISSN: 10280987     EISSN: 26169258     Source Type: Journal    
DOI: 10.15407/microbiolj78.05.053     Document Type: Article

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