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.

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Journal of Hygienic Engineering and Design