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[Genetic improvement of technological characteristics of starters for fermented milk products].

Prikladnaia biokhimiia i mikrobiologiia - 1 Jan 2000

Oganesian G G, Barsegian A A, Grigorian N G, Toptsian A V

Abstract excerpt

Possibility for improvement of technological characteristics of lactobacilli using mutations of resistance to rifampicin (rif(r)) and streptomycin (str(r)) was studied. Using starter model of Narine Lactobacillus acidophilus INMIA-9602 Armenian diet milk product, it was showed that a possibility for selecting strains with increased rate of milk fermentation and acid production is higher in Rif(r) and Str(r)...

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PMID: 20873167

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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