Event submissions
Published
This submission belongs to the session C. Food Processes of the event The 3rd International Electronic Conference on Processes
Published date
28 May, 2024
Academic Editor
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Giancarlo CravottoCitation
Anna Andreevna Chepurina, Ilya Andreevich Nikishin, Angelina Romanovna Morkel, Anton Aleksandrovich Sychev, Nikita Sergeevich Lyakhovchenko, Kseniya Aleksandrovna Sova, Inna Petrovna Solyanikova, Some properties of lactic acid bacteria isolated from natural sources, in Proceedings of The 3rd International Electronic Conference on Processes, 29 May–31 May 2024, MDPI: Basel, Switzerland
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Some properties of lactic acid bacteria isolated from natural sources
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Ilya Andreevich Nikishin 1
Anna Andreevna Chepurina 1
Angelina Romanovna Morkel 1
Anton Aleksandrovich Sychev 2
Nikita Sergeevich Lyakhovchenko 3
Kseniya Aleksandrovna Sova 4
Inna Petrovna Solyanikova 5
1. Department of Biotechnology and Microbiology, Institute of Pharmacy, Chemistry and Biology, Belgorod State National Research University, 308015 Belgorod, Russia
2. Department of Biology, Institute of Pharmacy, Chemistry and Biology, Belgorod State National Research University, 308015 Belgorod, Russia
3. Department of Biochemistry, Medical Institute, Belgorod State National Research University, 308015 Belgorod, Russia
4. Department of Information and Robotic Systems, Institute of Engineering and Digital Technologies, Belgorod State National Research University, 308015 Belgorod, Russia
5. Regional Microbiological Center, Belgorod State National Research University, 308015 Belgorod, Russia
Abstract
Keywords
Lactic acid bacteria
cheese production
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris