Traditional Bulgarian Fermented Foods as a Source of Beneficial Lactic Acid Bacteria.

Autor: Marinova-Yordanova VY; Department of General and Industrial Microbiology, Faculty of Biology, Sofia University 'St. Kliment Ohridski', 1164 Sofia, Bulgaria., Kizheva YK; Department of General and Industrial Microbiology, Faculty of Biology, Sofia University 'St. Kliment Ohridski', 1164 Sofia, Bulgaria., Rasheva IK; Department of General and Industrial Microbiology, Faculty of Biology, Sofia University 'St. Kliment Ohridski', 1164 Sofia, Bulgaria., Hristova PK; Department of General and Industrial Microbiology, Faculty of Biology, Sofia University 'St. Kliment Ohridski', 1164 Sofia, Bulgaria.

Publikováno v: Frontiers in bioscience (Elite edition) [Front Biosci (Elite Ed)] 2024 Mar 11; Vol. 16 (1), pp. 7.