Informaçao sobre o Autor

Semenihina, V. F

Edição Seção Título Arquivo
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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