2023
DOI: 10.54503/0366-5119-2023.75.2-3-135
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A study of lactic acid bacteria and prospects for their application

T. V. Khachatryan,
F. N. Tkhruni,
Ts. R. Balabekyan
et al.

Abstract: The comparative biodiversity of lactic acid bacteria (LAB) isolated from fermented dairy products produced in the southern regions of Armenia made from the milk of some domestic farm animals has been shown. Strains with probiotic properties belonging to Lactobacillus and Enterococcus genera were selected. LAB isolated from dairy products from different regions of Artsakh were mainly represented by strains of the genus Enterococcus. It has been shown that some strains of LAB during the growth process are able t… Show more

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