Isolation and characterization of Lactobacillus strains involved in koumiss fermentation

By S. Danova, K. Petrov, P. Pavlov, P. Petrova. 2005

102 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/e8ad18d53ef8bbdd963ad122b86117b3ab14b3a3

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. B. Franco
2. S. Todorov
3. L. Dicks

In Nutrition and Dietetics

1. B. Franco
2. S. Todorov
3. L. Dicks

Citations in the corpus

• Lactobacillus Plantarum: Characterization of the Species and Application in Food Production (2010, background): “( 67 , 68 , 69 ) In these fermentation processes, LAB are responsible for organoleptic characteristics of these products resulting from the degradation of lactose, acidification and production of aromatic compounds.”