КОНСЕРВУЮЧА ЗДАТНІСТЬ BACILLUS SUBTILIS ПРИ ЗАГОТІВЛІ ПЛЮЩЕНОГО ВОЛОГОГО ЗЕРНА КУКУРУДЗИ
The study of the influence of Bacillus subtilis 44-p on the chemical composition, nutritional value and microbiological parameters of preserved flattened moist corn grain. Using B. subtilis 44- p, the contents of lactic acid bacteria at day 70 of preservation was 5.6 x 106-6.0 x 106 CFU, which is 35...
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| Date: | 2017 |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English Ukrainian |
| Published: |
Institute of Agrocultural Microbiology and Agro-industrial Manufacture of NAAS of Ukraine
2017
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| Subjects: | |
| Online Access: | https://smic.in.ua/index.php/journal/article/view/103 |
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| Journal Title: | Agriciltural microbiology |