• A. D. Khablenko Igor Sikorsky Kyiv Polytechnic Institute, Україна
  • O. M. Duhan Igor Sikorsky Kyiv Polytechnic Institute, Україна
  • D. S. Holubchyk Igor Sikorsky Kyiv Polytechnic Institute, Україна

Ключові слова:

fermentation, Viburnum opulus, lactic acid bacteria, microbial interactions, gilaburu juice


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.


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Ziarno M., Cichońska P. Lactic acid bacteria-fermentable cereal- and pseudocereal-based beverages. Microorganisms. 2021. Т. 9, № 12. С. 2532. URL: https://doi.org/10.3390/microorganisms9122532.

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