SUT SANOATIDA QO'LLANILADIGAN SUT KISLOTALI MIKROORGANIZMLAR TOZA KULTURASINI OLISH USLUBLARI
https://doi.org/10.5281/zenodo.15377809
Keywords:
Lactobacillus, Streptococcus, Lactococcus, Bifidobacterium, Leuconostoc, gomofermentativ, geterofermentativ, liofilizatsiya, polimeraza zanjir reaksiyasi (PZR)Abstract
Ushbu tezisda sut kislotalari bakteriyalarning fermetatsiya jarayonidagi muhimligi, ularning xillari, qo‘llanilish sohalari, toza holatda ajratib olish va uning usullari, qatlamli ekish usuli va sut kislotasi mikroorganizmlarini identifikatsiyasi uchun molekular-genetik usullarni qo‘llanilishi haqida haqida ma’lumotlar keltirilgan
Downloads
References
Hutkins, R. W. (2019). Microbiology and Technology of Fermented Foods. John Wiley & Sons.
Tamime, A. Y. (2006). Fermented Milks. Blackwell Publishing Ltd.
Holzapfel, W. H., & Schillinger, U. (2002). Introduction to prebiotics and probiotics. Food Research International.
Madigan, M. T., & Martinko, J. M. (2018). Brock Biology of Microorganisms. Pearson Education.
Downloads
Published
Issue
Section
License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.