DOI:
https://doi.org/10.71337/inlibrary.uz.universaljurnal.111374Kalit so‘zlar:
Dairy and dairy products microorganisms fermentation lactic acid bacteria streptococcs milk cheese GMO human health.Annotasiya
Ushbu maqolada mikroorganizmlarning sanoatdagi ahamiyati tahlil qilinadi
sut mahsulotlari ishlab chiqarish va ularning fermentatsiya jarayonidagi roli. Sut kislotasining vazifalari
turli sut mahsulotlarini tayyorlashda bakteriyalar, streptokokklar va xamirturushlar tekshiriladi.
Bundan tashqari, boshlang'ich madaniyatlar va mikrofloraning mahsulot sifati va ta'miga ta'siri
muhokama qilinadi.
Bibliografik manbalar
Auty M., Morris V., Groves K. (2013). “Confocal microscopy: principles and applications to food microstructures,” Food Microstructures: Microscopy, Measurement and Modelling, eds Morris V., Groves K. (Cambridge, MA: Woodhead Publishing;), 96–131 [DOI] 10.1533/9780857098894.1.96
National Institutes of Health (NIH) (.gov) https://pmc.ncbi.nlm.nih.gov
Aslam N, Khan SUH, Usman T, Ali T (2021) Phylogenetic genotyping, virulence genes and antimicrobial susceptibility of Escherichia coli isolates from cases of bovine mastitis. J Dairy Res 88:78–79. https://doi.org/10.1017/S002202992100011X
L.K.Allayarov (2017), Modern Molecular Technology for Enhancing Disease Resistance of Crops in Biotechnological in vitro Conditions Scientific Conference on Modern Issues in Genetics, Genomics, and Biotechnology. 126-127
Sanoat Mikrobiologiyasi Q.Davronov Toshkent-2013
