Search Results - "Simov, Z I"

Production of volatile aroma compounds by kefir starter cultures by Beshkova, D.M., Simova, E.D., Frengova, G.I., Simov, Z.I., Dimitrov, Zh.P.

“…Production of carbonyl compounds by single-strain cultures, kefir starter ( Lactobacillus delbrueckii subsp . bulgaricus HP1+ Lb. helveticus MP12+ Lactococcus…”
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Pure cultures for making kefir by Beshkova, D.M., Simova, E.D., Simov, Z.I., Frengova, G.I., Spasov, Z.N.

“…Lactobacilli ( Lactobacillus delbrueckii subsp. bulgaricus HP1, L. helveticus MP12), Lactococcus lactis subsp. lactis C15, Streptococcus thermophilus T15 and…”
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Production and monomer composition of exopolysaccharides by yogurt starter cultures by Frengova, G I, Simova, E D, Beshkova, D M, Simov, Z I

“…As components of starter cultures for Bulgarian yogurt, Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus revealed…”
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Production of amino acids by yogurt bacteria by Beshkova, D.M, Simova, E.D, Frengova, G.I, Simov, Z.I, Adilov, E.F

“…The dynamics of free amino acid production by the selected strains Streptococcus thermophilus 13a and Lactobacillus bulgaricus 2‐11 were studied in pure and…”
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Effect of oxygen on batch yogurt cultures by BESHKOVA, D. M, SIMOVA, E. D, FRENGOVA, G. I, SIMOV, Zh. I, SPASOV, Z. N

“…A yogurt culture (Streptococcus thermophilus 15HA + Lactobacillus delbrueckii subsp. bulgaricus 2-11) was studied in conditions of aerobic batch fermentation…”
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Exopolysaccharides Produced by Lactic Acid Bacteria of Kefir Grains by Frengova, Ginka I., Simova, Emilina D., Beshkova, Dora M., Simov, Zhelyasko I.

“…A Lactobacillus delbrueckii subsp. bulgaricus HP1 strain with high exopolysaccharide activity was selected from among 40 strains of lactic acid bacteria,…”
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Proteolytic activity of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in frozen-stored Kashkaval cheese by SIMOV, Zhelyazko I, IVANOV, Galin Y

“…Proteolytic activity of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in Kashkaval cheeses of varying aging times, stored at -10 to…”
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Impact of two starter cultures on proteolysis in Kashkaval cheese by Simov, Zh. I., Simova, E. D., Beshkova, D. M.

“…Kashkaval cheese is produced with a traditional yogurt starter culture S. thermophilus 13a + Lb. delbrueckii ssp. bulgaricus 2-11. The present paper has…”
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Effect of frozen storage and aging on the Kashkaval cheese starter culture by SIMOV, Zh. I, IVANOV, G. Y

“…The changes in the number of the starter microorganisms Lb. delbrueckii subsp. bulgaricus and Str. thermophiluswere followed in frozen-stored Kashkaval cheese…”
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Growth and proteolytic activity of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in reduced sodium Kashkaval cheese by Simov, Z.I, Ivanov, G.Y

“…Reduced sodium Kashkaval cheese was produced from cow's milk. Mixtures of NaCl, NaCl:KCl (1:1, 2:1) and NaCl:KH^sub 2^PO^sub 4^ (1:1, 2:1) were used for hot…”
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