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Comparative examination of activity of different strains of lactic acid bacteria in beetroot and carrot juice / Uporedna ispitivanja aktivnosti sojeva bakterija mlečno-kiselinskog vrenja u soku cvekle i mrkve
(Faculty of Technology, Novi Sad, 2000)
Fermented vegetable juices are an important component of nutrition, because the fermentation improves the quality of natural vegetable juices by its products, which are important biotic substances. Beetroot (Beta vulgaris ...
Characterisation of natural isolates of lactic acid bacteria from white soft cheese from Sjenica / Karakterizacija prirodnih izolata bakterija mlečne kiseline iz Sjeničkog sira
(Faculty of Technology, Novi Sad, 2000)
Selection of natural isolates of lactic acid bacteria (LAB) according to criteria that are significant for cheese manufacture and their application as starter cultures, contributed to unifying quality and better control ...
Molecular determination of lactic acid bacteria / Molekularna determinacija bakterija mlečne kiseline
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2000)
The identification and classification of microorganisams are of crucial importance in environmental. Industrial, medical and agricultural microbiology and microbial ecology. For a long time, microbial taxonomy was considered ...