SELECTION OF PROBIOTIC STARTER CULTURES FOR THE PRODUCTION OF FERMENTED ICE CREAM WITH PRESCRIBED FUNCTIONAL PROPERTIES by M. A. Gasheva

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Selection of the main components and study of their influence on the quality indicators of raw smoked sausages by M. A. Gasheva

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Production of fermented probiotic beverages from milk permeate enriched with whey retentate and identification of present lactic acid bacteria by Jagoda Šušković, Slavko Kirin, Stjepan Mahnet, Jadranka Frece, Jasna Beganović, Josip Turk, Andreja Leboš Pavunc

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Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives by Francisco Rodríguez-Gómez, Verónica Romero-Gil, Francisco N. Arroyo-López, Juan C. Roldán-Reyes, Rosa Torres-Gallardo, Joaquín Bautista-Gallego, Pedro García-García, Antonio Garrido-Fernández

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The Possibility of Using the Probiotic Starter Culture <i>Lacticaseibacillus rhamnosus</i> LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions by Katarzyna Neffe-Skocińska, Anna Okoń, Dorota Zielińska, Piotr Szymański, Barbara Sionek, Danuta Kołożyn-Krajewska

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<i>Lactobacillus plantarum</i> PMO 08 as a Probiotic Starter Culture for Plant-Based Fermented Beverages by Young Joo Oh, Tae Seok Kim, Hwang Woo Moon, So Young Lee, Sang Yun Lee, Geun Eog Ji, Keum Taek Hwang

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