Author Details

Семенихина, Вера Филатовна

Issue Section Title File
No 12 (2004) Articles Microbiology of the dairy industry
No 5 (2009) Articles Starter cultures with low postacidifying activity
No 6 (2009) Articles Identification of the subspecies Lactococcus lactis
No 8 (2009) Articles Genotype and metabolic characteristics of the Enterococcus bacteria isolated from milk products
No 12 (2009) Articles Technological aspects of bifido bacteria applications in fermented milk products manufacturing.
No 6 (2010) Articles State standard GOST R 53430-2009«Milk and products of milk processing.Methods of the microbiological analysis»
No 4 (2010) Articles The National fermented milk product kefirand its functional properties
No 6 (2013) Articles Impacts of seasons on physical-chemical and technological properties of Streptococcus thermophilus
No 11 (2013) Articles Development of starter cultures for fermented milk products
No 12 (2013) Articles Application of antibiotics and phage resistance markers in the selection of lactic acid cultures
No 5 (2014) Articles Antibiotic activity of the lactic acid bacteria against staphylococci
No 3 (2014) Articles Antagonistic activity of lactic acid bacteria against Klebsiella spp
No 7 (2014) Articles Physical-chemical properties of the starter culture Streptococcus thermophilus after freeze drying and at storage
No 7 (2014) Articles Independent expertise of fermented milk products according to the probiotic activity
No 12 (2014) Articles How do the lactic acid microorganisms work
No 1 (2015) Articles Antibiotic activity of the lactic acid cultures against salmonella
No 8 (2015) Articles Immunoprophylaxis of the infection diseases with the aid of fermented milk products
No 9 (2015) Articles Probiotic strain Lactobacillus reuteri: selection of the technological regimes for cultivation
No 12 (2015) Articles Development of the nutritient medium for cultivation of the consortium of the probiotic microorganisms
No 2 (2016) Articles Bacterial starters for curds production
No 3 (2016) Articles Effects of microflora on the curds quality
No 7 (2016) Articles Acid stability of probiotic strains added to the fermented milk products
No 10 (2016) Articles Antagonistic activity of probiotic bacteria
No 11 (2016) Articles Effects of magnetic fields on the lactic acid process
No 7 (2016) Articles Biotechnology of the fermented milk products and preparations with probiotic properties
No 12 (2016) Articles Lactic acid microorganisms for prophylaxis of the E. coli infections
No 3 (2017) Articles Introduction of the management of quality at raw milk production
No 1 (2017) Articles Antagonitic activity of probiotic strains: factors of regulation
No 2 (2017) Articles Classification of functional food products on milk base
No 9 (2017) Articles Dynamics of proliferation of L. reuteri and L. helveticus
No 9 (2017) Articles Bioprotective properties of the probiotic strains in respect of heavy metals
No 11 (2017) Articles Preservation of curds whey
No 9 (2017) Articles Increasing of the bifidogenous factor of milk whey
No 10 (2017) Articles Association of the probiotic cultures Lactobacillus reuteri and Lactobacillus helveticus for development of the bacterial concentrate
No 4 (2018) Articles Effect of quasicapsulation of probiotic culturesat the fermented milk products manufacturing
No 8 (2018) Articles Cow colostrum in the composition of the functional food products
No 9 (2018) Articles Phage monitoring at a milk processing plant

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