Microbial diversity and health-promoting properties of the traditional Bulgarian yogurt-Reference-Cited by-同舟云学术

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Microbial diversity and health-promoting properties of the traditional Bulgarian yogurt

Published:2018-05-21 Issue:5 Volume:32 Page:1205-1217
ISSN:1310-2818
Container-title:Biotechnology & Biotechnological Equipment
language:en
Short-container-title:Biotechnology & Biotechnological Equipment

Author:

Velikova Petya¹,Petrov Kaloyan²,Lozanov Valentin³,Tsvetanova Flora²,Stoyanov Anton¹,Wu Zhengjun⁴,Liu Zhenmin⁴,Petrova Penka¹^ORCID

Affiliation:

1. Department of General Microbiology, The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, Sofia, Bulgaria

2. Department of Chemical and Biochemical Reactors, Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria

3. Department of Medical Chemistry and Biochemistry, Faculty of Medicine, Medical University of Sofia, Sofia, Bulgaria

4. State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai, PR China

Funder

Bright Dairy & Food Co. Ltd, People's Republic of China

Publisher

Informa UK Limited

Subject

Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/13102818.2018.1475255

Reference34 articles.

1. Characterization of Bacteriocins Produced by Strains from Traditional Bulgarian Dairy Products

2. Yogurt, living cultures, and gut health

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2. Forgotten Stories of Yogurt: Cultivating Multispecies Wisdom;Journal of Ethnobiology;2023-08-21

3. Bacterial diversity analysis in Kazakh fermented milks Shubat and Ayran by combining culture-dependent and culture-independent methods;LWT;2021-04

4. Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits;Microorganisms;2021-02-25

5. Bioactive Compounds Produced by the Accompanying Microflora in Bulgarian Yoghurt;Processes;2021-01-07

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