MICROBIOLOGICAL ASPECT OF FERMENTATION OF VIBURNUM OPULUS L.
Ключові слова:
fermentation, Viburnum opulus, lactic acid bacteria, microbial interactions, gilaburu juiceАнотація
The theses are devoted to the study of viburnum fermentation process, the analysis of changes in the amount of yeast, the total number of microorganisms and lactic acid bacteria, as well as potential factors of influence on the studied groups of microorganisms. Changes in pH values, the number of microorganisms on different media, and potential adaptive properties of the microbiota were revealed.
Посилання
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