SEPARATION AND IDENTIFICATION OF AYRAN ON THE MOLECULAR GENETIC LEVEL FOR MAKING NEW FERMENTED MILK PRODUCTSBOTBAYEVA ZH.T, BEKTURGANOVA A.A., OMARALIYEVA A.M., SAFUANI ZH.E AND MASHANOVA, N.SAbstract The paper discusses the issue of using natural symbiosis of ayran for making a functional product. As a result of studying the microflora of national drinks, microorganisms with a broad spectrum of antagonistic activity on pathogenic and potentially pathogenic microorganisms have been found.
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