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Criteria for probiotic lactic acid bacteria selection / Kriterijumi za selekciju bakterija mlečne kiseline sa probiotičkim delovanjem
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2001)
Criteria for selection of probiotic lactic acid bacteria are presented in this review paper. General characteristics, strain stability as well as functional and physiological aspects are pointed out in details. .
Characteristics of natural isolates of lactic acid bacteria selected for construction of starter cultures for semi-hard cheese of the Trapist type
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2001)
Starter cultures (S12, S19 and S21) for semi-hard cheese of the Trapist type were constructed by using natural isolates of lactic acid bacteria (LAB) that were mostly isolated from home-made cheese. These starter cultures ...
The influence of a cryoprotective medium containing glycerol on the lyophilization of lactic acid bacteria / Uticaj krioprotektivnog medijuma sa glicerolom na liofilizaciju bakterija mlečne kiseline
(Serbian Chemical Society, 2001)
The aims of lyophilization (freeze-drying) of lactic acid bacteria are to preserve pure cultures or to prepare starters for the dairy industry. In both cases, the choice of the cryoprotectant is very important. In this ...
The effect of drying in spout fluid bed drier on lactic acid bacteria activity / Uticaj sušenja u fontansko-fluidizovanom sloju na aktivnost bakterija mlečne kiseline
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2001)
The aim of this work was to obtain the stable - powdered polycomponent preparation based on fermented soybean extract that is supplemented with beetroot juice and yeast autolysate with preserved biological activity. Such ...