Kefir -tasty, healthy, beneficial. The milk combine Stavropol'skii
- Authors: Anisimov S.V.1, Grishina A.S.1, Papina M.V.1, Anisimov SV1, Grishina AS1, Papina MV1
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Affiliations:
- Issue: No 7 (2009)
- Pages: 75-75
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325263
- ID: 325263
Cite item
Abstract
About the authors
Sergey Vladimirovich Anisimov
Email: mokostav@mail.ru
Anna Sergeevna Grishina
Email: ania106@yandex.ru
Marina Vasil'evna Papina
Email: marishaa03@mail.ru
S V Anisimov
A S Grishina
M V Papina
References
- Манвелова М.А., Плясунова Н.Г., Чешева Лечебно−диетические кисломолочные продукты питания. - В кн.: Медицинские аспекты микробной экологии. − М.,1992, т. 6.
- Kandler O. and P. Kunath. Lactobacillus kefir component of the microflora of kefir. Syst. Appl. Microbiol. 4:28&294. 2003.
- Karagozlu N., Karagozlu C., Ergonul B. Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation//Czech Food Sci., 2007, 25.
- Koroleva N. S. Products prepared with lactic bacteria and yeasts. Page 159 in Therapeutic Properties of Fermented Milks. R. IC Robinson, Elsevier Sci. Publ., New York, NY, 1991.
Supplementary files
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