JHED | Volume 39 | FPP (3) - Nutritional evaluation of yoghurt prepared by lactobacilli isolated from Apis mellifera L. guts and alpine anthill.

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NUTRITIONAL EVALUATION OF YOGHURT PREPARED BY LACTOBACILLI ISOLATED FROM APIS MELLIFERA L. GUTS AND ALPINE ANTHILL

Georgi Beev, Svilen Lazarov, Toncho Dinev, Nikolina Naydenova^*

Key words: Yogurt quality, Lactobacilli, Apis mellifera L., Alpine anthill.

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VOLUME 39 | Food Production and Processing (3)

Georgi Beev, Svilen Lazarov, Toncho Dinev, Nikolina Naydenova (2022).
Nutritional evaluation of yoghurt prepared by lactobacilli
isolated from Apis mellifera L. guts and alpine anthill.

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