Претраживање
Приказ резултата 1-2 од 2
The activity of probiotic bacteria in different types of cheese wheys
(Технолошки факултет, Лесковац, 2013)
In recent years, the increasing demand for various types of cheese has resulted in making a large amount of whey which is, despite a significant nutritional value, still insufficiently applied in the daily human diet. As ...
Lactic acid fermentation by Lactobacillus fermentum PL1 using a different volume of triticale stillage
(Технолошки факултет, Лесковац, 2013)
Triticale stillage is a by-product of the bioethanol fermentation. It is used as the
addition to feed and needs the protection from spoiling and pathogens. Lactic acid
bacteria can be used for it, and triticale stillage ...