Author Details

Semenihina, V. F

Issue Section Title File
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 4 (2015) Articles Cultivation of the probiotic microorganism Lactobacillus reuteri: preparation of the nutritive medium
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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