Influence of oligochitosans and highly molecular chitosan on Lactobacillus Bulgaricus cultivation
It was established that decrease of oligochitosans with molecular masses 7.0, 25.4, 45.3 kDa concentration in the process of Lactobacillus bulgaricus cultivation leads to fermented dairy product pH reduction and titratable acidity increase. Further increase in titratable acidity and decrease of lact...
में बचाया:
| मुख्य लेखकों: | , , , , , , , |
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| स्वरूप: | Статья |
| भाषा: | English |
| प्रकाशित: |
IOP Publishing Ltd
2020
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| विषय: | |
| ऑनलाइन पहुंच: | https://dspace.ncfu.ru/handle/20.500.12258/14217 |
| टैग : |
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