Strains of lactic acid bacteria isolated from traditional Carpathian cheeses

Strains of lactic acid bacteria isolated from traditional Carpathian cheeses

Traditional national fermented products and cheeses are a source for the search for species and strains of lactic acid bacteria (LAB) which are not within the range of bacterial agents used in the dairy industry. Classical and modern genetic-molecular methods are used to identify LAB isolated from s...

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Bibliographic Details
Main Authors:	I. M. Slyvka, O. Y. Tsisaryk, G. V. Dronyk, L. Y. Musiy
Format:	Article
Language:	English
Published:	Oles Honchar Dnipro National University 2018-02-01
Series:	Regulatory Mechanisms in Biosystems
Subjects:	cheese bryndza; cheese buts; tinctorial properties; polymerase chain reaction; rapd-typing
Online Access:	https://medicine.dp.ua/index.php/med/article/view/405

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