Production of probiotic Bulgarian yoghurts obtained from an ultrafiltered cow’s milk

Autor: Kodinova, S., Dushkova, M., Miteva-Petrova, M., Yanakieva, V., Petrov, S., Denkova, Z.

Publikováno v: Irish Journal of Agricultural and Food Research, 2020 Jan 01. 59(1), 1-11.

Externí odkaz: https://www.jstor.org/stable/27041751

MICROBIAL GROWTH OF LACTOBACILLUS DELBRUECKII SSP. BULGARICUS B1 IN A COMPLEX NUTRIENT MEDIUM (MRS-BROTH)

Autor: Kostov, G., Denkova-Kostova, R., Shopska, V., Bogdan Goranov, Denkova, Z.

Publikováno v: Scopus-Elsevier

The microbial growth of the probiotic strain Lactobacillus delbrueckii ssp. bulgaricus B1, cultivated in a complex nutrient medium (MRS-broth), was studied in the present work. The complex nutrient medium provides not only the carbon source necessary

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ea95ed80c44c719865a93e00d157113
https://doi.org/10.26034/lu.akwi.2022.3479

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Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat's milk.

Autor: Dushkova M; Department of Process Engineering, University of Food Technologies Plovdiv, 26, Maritza Blvd., Plovdiv 4000, Bulgaria., Kodinova S; Department of Process Engineering, University of Food Technologies Plovdiv, 26, Maritza Blvd., Plovdiv 4000, Bulgaria., Denkova Z; Department of Microbiology, University of Food Technologies Plovdiv, Plovdiv, Bulgaria., Yanakieva V; Department of Microbiology, University of Food Technologies Plovdiv, Plovdiv, Bulgaria., Menkov ND; Department of Process Engineering, University of Food Technologies Plovdiv, 26, Maritza Blvd., Plovdiv 4000, Bulgaria.

Publikováno v: Zeitschrift fur Naturforschung. C, Journal of biosciences [Z Naturforsch C J Biosci] 2021 Jun 21; Vol. 76 (11-12), pp. 481-489. Date of Electronic Publication: 2021 Jun 21 (Print Publication: 2021).

Biopreservation of Chocolate Mousse with Lactobacillus helveticus 2/20: Microbial Challenge Test

Autor: Goranov B; Department 'Microbiology', University of Food Technologies-Plovdiv, 26 Maritza Boulevard, 4002 Plovdiv, Bulgaria., Teneva D; Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Boulevard, 4000 Plovdiv, Bulgaria., Denkova-Kostova R; Department 'Technology Biochemistry and Molecular Biology', University of Food Technologies-Plovdiv, 26 Maritza Boulevard, 4002 Plovdiv, Bulgaria., Shopska V; Department 'Technology of Wine and Beer', University of Food Technologies-Plovdiv, 26 Maritza Boulevard, 4002 Plovdiv, Bulgaria., Oulahal N; Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires Research Unit, IUT Lyon 1, Technopole Alimentec, Université Claude Bernard Lyon 1, ISARA Lyon, 155 rue Henri de Boissieu, F-01000 Bourg en Bresse, France., Denkova Z; Department 'Microbiology', University of Food Technologies-Plovdiv, 26 Maritza Boulevard, 4002 Plovdiv, Bulgaria., Kostov G; Department 'Technology of Wine and Beer', University of Food Technologies-Plovdiv, 26 Maritza Boulevard, 4002 Plovdiv, Bulgaria., Degraeve P; Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires Research Unit, IUT Lyon 1, Technopole Alimentec, Université Claude Bernard Lyon 1, ISARA Lyon, 155 rue Henri de Boissieu, F-01000 Bourg en Bresse, France., Pagan R; Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Calle Miguel Servet, 177, 50013 Zaragoza, Spain.

Publikováno v: Molecules (Basel, Switzerland) [Molecules] 2022 Aug 31; Vol. 27 (17). Date of Electronic Publication: 2022 Aug 31.