Growth and Metabolism of Lacticaseibacillus casei and Lactobacillus kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage.
- Resource Type
- Article
- Source
- Fermentation (Basel); Aug2022, Vol. 8 Issue 8, p367-N.PAG, 12p
- Subject
FERMENTED beverages LACTOBACILLUS casei LACTIC acid bacteria FERMENTED milk LACTIC acid TEMPERATURE effect METABOLISM - Language
- ISSN
- 23115637