INFLUENCE OF PLEUROTUS OSTREATUS PREPARATIONS ON
FERMENTATION PRODUCTS OF LACTIC ACID CULTURES
Ekaterina Antontceva, Sergei Sorokin, Mark Shamtsyan, Ludmila Krasnikova
Key words: Functional food, Pleurotus ostreatus, Lactic acid fermentation,
Polysaccharides, Lactobacillus bulgaricus, Streptococcus thermophilus.